Local ingredients make this Chile Rellenos inspired casserole worthy of the most special of holiday brunches, but is simple enough for the most casual of weekends.
- 1 bag frozen hash browns thawed
- 1 pkg Don Froylan Queso Botanero
- 10 Deck Farms eggs
- 1 jar (16oz) Los Roast New Mexico Green Chiles
- 1 pkg (16oz) cottage cheese
- 1/4 C flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cumin
- black pepper to taste
- 1 pkg Three Sisters Nixtamal Yellow Corn Tortillas
- butter for baking dish
- Preheat oven to 400°F. Grease a baking dish with butter. Press thawed hash browns into pan, and dot with butter. Bake for 20-25 minutes, until crisping but not browned.
- Break Queso Botanero apart with your hands, crumbling as well as possible.Set half aside. Combine other half with the eggs, green chiles, cottage cheese, flour, baking powder, salt, cumin, and black pepper. Mix until thoroughly combined.
- Rub butter on inner sides of the baking dish, then pour the egg mixture on top of hash brown crust. Top with the reserved half package of cheese.
- Bake for 15 minutes. Reduce heat to 350°F and bake for another 60-75 minutes, or until the middle of the casserole is set. Remove from oven and let rest for 10 minutes before serving.
- Meanwhile, wrap tortillas in a clean dish towel and steam until hot and pliable. The steamer insert of a rice cooker Is perfect for this!
- Slice casserole into wedges. Serve with the tortillas and some cilantro, Nancy's sour cream and Eli's salsa.
- This can be made without the potato crust, if preferred. Simply preheat the baking dish in the hot oven, grease with butter before adding egg mixture, and proceed as instructed.
I do not recommend subbing other brands for the recommended ones. The easiest way to achieve a good result when cooking is to start with the highest quality ingredients!
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