It’s New Mexican Green Chile season and the season is way too short in my opinion! One of my favorite things to make with green chiles is this Chile Cheese Casserole.
Almost every year I order a box of Hatch green chiles from New Mexico, fire up the BBQ and roast those suckers, then freeze what I don’t use right away for use throughout the year. I grew up eating this Chile Cheese Casserole with grilled steak. It also perfect wrapped in a tortilla for a yummy vegetarian meal. I love to serve this dish to a crowd at pot lucks because everyone likes it and it’s always gone! Which is a problem because there’s never any leftovers for the next day.
Chile Cheese Casserole
Adjust the spiciness of this dish to your liking by using mild or hot chiles. And by all means, use canned green chiles if you don’t have fresh!
Ingredients
- 1 block cream cheese
- 1 block monterey jack cheese
- 1 block cheddar cheese
- 10–20 Fresh, roasted New Mexican green chiles (amount depends on how many layers you want) or 4 lg. cans whole green chiles (for 8x8 dish), drained and split open to lay flat.
Instructions
- Slice cream cheese, monterey jack cheese and cheddar cheese in slices (about 1/8-1/4 inch thick). Don’t use shredded cheese, it doesn’t work as well in this recipe. Layer casserole dish with chiles and cheeses. Repeat as many layers as you want.
- Bake 350 degrees until cheese is melted, about 20 minutes. Remove from oven and let sit a bit to set up. Slice like lasagna and serve.