It’s that time of the year again.
This time of the year I wait with anticipation for the Hatch chiles to start appearing in our local grocery stores. They are wonderful peppers whether you buy chiles that are freshly roasted over a hot open fire outside the grocerry store or if you buy the fresh ones and roast your own.
There are all kinds of products made with Hatch chiles from Hatch chili flavored popcorn, to Hatch chili pesto, canned Hatch chiles. You name it, they make it with Hatch chile peppers. Hatch green chiles come from Hatch, New Mexico and they are know for being the home of “The World’s Best chili pepper”. They are best prepared by roasting oven an open flame, which is the type I bought at our local HEB grocery.
Each year during chili season dozens of chile vendors can be found lining the streets of Hatch roasting the local chile. On Labor Day weekend the annual event of The Hatch Chile Festival kicks off in Hatch New Mexico. I think next year maybe I want to make that trip.
This dish is great as a side dish or it would be wonderful for a vegetarian meal of just the Corn and Chile Cheese Pie, some sliced tomatoes and a nice green salad.
Beat the eggs and then add all the other ingredients.
After roasting your chili peppers and steaming them in a bag, scrap off the blackened skin with a knife edge.
After mixing all the ingredients put into buttered casserole or individual ramekins.
Hatch Corn and Chile Cheese Pie
Preheat oven to 350°. Grease with butter or shortening a 9 1/2 " pie or quiche dish (or use individual ramekins). Beat eggs in a bowl. Add the cream style corn, corn kernels, butter, cornmeal, sour cream, cheeses, and chopped chiles. Stir in the salt and Worcestershire sauce and mix until thoroughly blended. Pour mixture into baking dish and bake 1 hour or until pie is firm when pressed in center.
Serves 6 as entree or 8 as side dish.