Hatch chiles are in season, but if you can’t find them, use any good whole canned green chiles, just drain, split open and pat dry.
Hatch Chile Bake
4 hatch chiles or 2 cans green chiles (4 whole chiles)
8oz cream cheese
2 cups shredded cheddar cheese (I prefer super sharp)
6 extra large eggs
4 tablespoons coconut milk, heavy cream or half and half
2 tablespoons mayonnaise
6 strips bacon, fried and crumbled (reserve bacon fat)
salt and pepper as desired
Use the reserved bacon fat to grease a 9″ or 10″ deep dish pie pan (I used glass). Set aside and preheat your oven to 350f.
De-cap the chiles and shake the seeds out. Drop them into boiling water and simmer for 10 minutes until they’re soft. Split open and lay on paper towels to dry while you prepare the rest.
Soften the cream cheese in the microwave for 1 minute. Fold the cheddar cheese, mayonnaise and bacon into the cream cheese.
Beat the eggs with the cream, salt and pepper.
In the prepared pie pan, spoon about 1/3 of the egg mixture in the bottom, then nestle the chiles down into it to cover the bottom of the pan.
Spoon the cream cheese mixture over the chiles and smooth to cover as much as possible.
Now: use a wooden spoon or small dowel rod to poke holes all over the cheese and chiles, then pour the remaining eggs over the top.
Tap to settle the mixture, then bake for 20 minutes. When the center is set, it’s done. It may take 30 minutes, depending on your oven.
Important: let the pie set for 15 minutes before cutting.
Serve warm or cold.
*If you want a more bacony flavor, drizzle the remaining bacon fat over the cheese mixture before pouring the eggs over.
This is a very rich dish. I get 8 servings from it.
Served chilled along side a green salad makes the perfect summery lunch.