Hey guys!
This is the perfect recipe to use up some of the tasty-tasty roasted Hatch chilies that you have chilling in the freezer! If you do not happen to have any roasted, peeled and frozen Hatch chilies in the freezer, do not despair! Canned green chilies will work just as well and taste just as great (well, like 94.8% just as great!).
I am calling this recipe
“Chile Relleno Lasagna”
but in the interest of full disclosure I guess I should really have named it
Chile Relleno-Inspired Lasagna-Style Casserole
It is really fast, with simple ingredients, and is an easy and really tasty dinner. The eggs are light and fluffy, the roasted Hatch chilies are spicy and full of flavor, the cheese is stretchy, and the ground pork and potatoes make it a very filling dinner.
Enjoy some yum!
In case you missed it – go here to learn how to roast, peel and freeze fresh green chilies!
| Prep Time |
| 20 minutes |
| Cook Time |
| 30 -35 minutes |
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The eggs are light and fluffy, the roasted Hatch chilies are spicy and full of flavor, the cheese is stretchy, and the ground pork and potatoes make it a very filling dinner.
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- 10 eggs separated
- 1/4 cup sour cream
- 3 - 4 flour tortillas
- 1 cup green chilies, chopped frozen or canned
- 1 small onion diced
- 1 lb ground pork
- 1 cup cooked diced potatoes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups grated cheese
- Pre-heat oven to 350 degrees
- Separate your eggs. Whip your egg whites to soft peaks.
- Whisk your egg yolks until they are a light yellow colour, add your sour cream and whisk to combine. Add salt, pepper and paprika.
- Fold your egg whites and your egg yolk mixture together.
- Add your green chilies and fold together.
- Saute your onions until translucent.
- Add ground pork, cooked cubed potatoes, ground onion and garlic powder and cook until pork is cooked through.
- Slice flour tortillas into wide "noodle" shapes. Spray baking dish with non-stick cooking spray. A 9x13 pan works the best for this dish - you can use smaller, but it is a tight fit. Add a layer of tortilla "noodles" to bottom of pan (do not overlap them).
- Top tortilla "noodles" with 1/2 of your pork and potato mixture and a little bit of grated cheese. Pour 1/3 of the egg mixture over the pork and potatoes mixture.
- Repeat.
- Add a final layer of tortilla "noodles", and pour remaining egg mixture over the top. Add all the leftover cheese. Sprinkle a bit more paprika on top.
- Bake for 30 to 35 minutes or until an inserted knife comes out clean.
This looks delicious….
Green chilies are always a good idea!
This looks great and I think the name is just fine. I love this kind of meal in the fall, it’s good comfort food.
Thanks! This is a total comfort fall dish!
Another winner for me for sure. My mouth is watering just reading the instructions. I have to try this one….. soon.