Lindita’s Hatch Green Chile Casserole with the Perfect Mexican Street Corn Salad.

This is the perfect dinner for a beautiful autumn evening with family and friends. 

This recipe can definitely be vegetarian, just leave out the poultry. It’s delicious with or without the meat. 

Ingredients     

• 3 cups fresh Roasted Hatch Green Chiles, peeled, seeded, halved lengthwise
• 8oz (½ lb)  shredded white Quesadilla Cheese
• 8oz (½ lb) shredded Coby or Mexican cheese blend
• 1 1oz pack Lindita’s Mild Salsa Mix
• 2 cups cooked shredded chicken
• 4 large eggs, separated
• 1 cup whole milk
• 2 tablespoons all purpose flour
• A pinch of salt and pepper
• 2 to 3 handfuls of corn tortilla chips, place in a Ziploc bag and crunch with your hands (for topping)

** topping: sour cream, chopped cilantro, sliced avocados, jalapeños, and Lindita’s Spice Seasoning 

** If you don’t have access to fresh roasted green chile’s, you can use a 27oz (1lb 11oz) can of Hatch Whole Green Chile drained and halved lengthwise.

Instructions

• Preheat the oven to 350°. Grease a 9 x 13 baking dish.
• Season chiles: in a bowl, toss the hatch green chiles with Lindita Salsa Mix until evenly coated.
• Layer: spread half the seasoned chile’s evenly on the baking dish. Sprinkle half of each cheese over the chiles. Sprinkle  one cup shredded chicken over the cheese.
• Repeat the process: second layer, chile’s , cheese, chicken, then the remaining cheese.

Now it’s time to prepare egg topping

• Separate egg yolks and whites. Whisk yolk with milk and flour until smooth in a separate bowl, beat egg whites to stiff peaks for about two minutes and gently fold them into the yolk mixture.
• Assemble: pour the fluffy egg mixture over the layered chiles, chicken and cheese.

Bake: cover with foil, and bake for one hour. Remove foil, then add a layer of shredded cheese and crunched tortilla chips.  Bake for another 10-12 minutes or until the top is golden brown.

Let the casserole rest for 10 minutes before serving. Sprinkle Lindita’s Spice Seasoning for some extra love. 

Perfect Mexican Street Corn Salad 

It’s an absolute hit with any main dish. Or simply just eat it as a meal by itself . You will definitely be loved by everyone with this side dish.

Ingredients

• 4 to 5 ears of corn, shaved (4 cups corn kernels)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup Cotija cheese, crumbled
• 1 garlic clove, minced (2 if you love garlic)
• 1 lime (juice)
• ½ teaspoon chili powder
• 2 tablespoon chopped cilantro 
• Salt to taste

Instructions

• Char corn in skillet with butter for 12 to 15 minutes over medium heat stirring occasionally. Stir in mayonnaise, cheese, garlic, lime juice, chili powder, cilantro, and salt. 

Serve warm or at room temperature.

**2nd option if you don’t have fresh corn on hand, use three 15.25oz cans of Sweet Golden Corn

Now it’s time ~ to give yourself a drum roll

Plate it up and start the evening with your favorite beverage with family and friends. Then it’s time to sing La Cucaracha!

Serves 6 - 8 hungry Amigos!

Enjoy!