cilantro and chopped green onionfor garnish (optional)
If Using Fresh Hatch Chiles
Blister & lightly char the skins by either grilling, broiling or roasting. Steam the warm pepper in a bag or a bowl with a lid for 20 minutes until cool to touch. Remove the skin, take off the stem, and remove the seeeds. Try to leave as whole as possible to layer in the casserole.
In a large bowl add the milk and eggs, flour, salt, pepper, and oregano. Whisk thoroughly.
Grate the cheese. I find a combo mix of Sharp Cheddar and Monterrey Jack or Muenster gives the best flavor and melting properties.
Spray a 9x13 inch casserole dish with non-stick spray (use use seasoned cast iron).
Add a layer of chilisThen sprinkle on some cheeseRepeat chilis again, then cheese.
Pour egg mixture over the top.Sprinke with the final amount of cheese
Let stand 10 minutes or for layers to settle and combine.
Bake in a 350f preheated oven for 30 - 40 minutes or until eggs have set up and cheese is golden brown on top. Tent with foil if needed to prevent over-browning.
Serve with sour cream, and salsa verde if you have it.Optional garnish: chopped green onion, fresh chopped tomatoes, and cilantro.
You can easily swap canned or frozen Hatch chiles for fresh ones. I've found with fresh chiles the volume and weight can vary. But generally: 12 -13 whole large hatch chiles = 1 lb of cooked, roasted chile. After it's peeled, de-stemmed, and de-seeded, you'll have about 2 cups of finished prepared chile. For this recipe I used 3+ cups chile strips. It might vary for you, depending on the size of your pan and the size of your chiles. For this recipe using a 9x13" casserole dish & serving 8 people: you'll want about 3 cups of prepared Hatch chiles.