Hatch Chile Egg Puff with Roasted Hatch Chile Salsa

Hatch Chile Egg Puff with Roasted Hatch Chile Salsa

It’s hatch chile season! I don’t know if hatch chiles are a big thing outside of the southwestern United States, but they have been on my radar for several years now, and their popularity only seems to be growing. Fine by me!

I absolutely loved this egg dish. The flour helped make it super light and fluffy (or puffy I guess) almost like a soufflé, which made breakfast feel kind of fancy. Plus, it was super easy to make! I liked using the cottage cheese in it too since it gave the dish a creamy texture and an extra dose of protein. 

Salsa making time!!! #hatchchiles

I rarely buy salsa, but I was super intrigued by a jar of roasted hatch chile salsa I saw at Costco and decided to just go for it. Excellent decision. It was so good, I had to make an additional trip to Costco and get two more jars the next day, but at $7.99 a pop, it was turning into a rather expensive habit. Naturally, I decided to try to make my own! I used a pound of hatch chiles, a pound of jalapeños, around four pounds of tomatoes of various shapes and forms, one extremely large onion that weighed nearly two pounds. Of the five heads of garlic pictured, tragically only four just four of them made it into the salsa. I roasted everything over the flames on my stove (using this method, it’s super simple), except the garlic, which I did in the oven. You could definitely do everything in the oven if you wanted. Once everything was peeled, I threw them in the blender and spun everything around a few times until I go the consistency I wanted and proceeded to use this salsa on absolutely everything. It was delicious.

Hatch Chile Egg Puff with Roasted Hatch Chile Salsa

Hatch Chile Egg Puff with Roasted Hatch Chile Salsa

  • 1/2 cup all-purpose flour (I used Better Batter)
  • 1 teaspoon baking powder
  • 2+ teaspoons garlic powder
  • 8 eggs
  • 2 cups small curd cottage cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp Cheddar cheese
  • 2 green onions, chopped
  • 2 roasted green hatch chiles, peeled, veined, seeded and diced -OR- 1 (7 ounce) can diced green hatch chilies, drained
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 7×11 inch casserole dish.
  2. Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, and chilies. Pour batter into prepared casserole dish.
  3. Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.

 

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