The smell of Green Chiles roasting is unique and mouth watering; in New Mexico, many people associate it with the start of the school year. Green Chiles are grown in the summer and harvested in August, they take 80 days to mature. After harvesting, the Chile is roasted for about 8-10 minutes in a tumbler til the skin blisters, making it easy to peel. You can do it yourself at home, but why bother when you can get the best crop already prepared for you at your local Whole Foods...#sold! Then take them home and create a recipe my mother taught me as a child, this is a dish I have always loved and reminds me of my mothers kitchen growing up. I hope you will share in this special creation with me and start your own traditions! :)
Ingredients for 12 servings~
6 jumbo Eggs
4oz diced Hatch Green Chiles
1.5 cup shredded Mexican blend Cheese or Cheddar and Monterey Jack
24oz low fat Cottage Cheese
60 Organic 365 Whole Foods Cheddar Cheese Crackers Squares, crushed (approx 3/4 cup)
Diced Green Onion, for garnish if desired
Diced Roma Tomato, for garnish if desired
Mix Eggs, Chiles, half of Cheese, and crushed Crackers and pour into Pam sprayed casserole dish, bake at 350 for 45 minutes. Remove and top with remaining cheese, and garnish with Green Onions and Tomato if desired. Each of the 12 servings are only 164 calories, 6g net carbs and 13.4g protein. Enjoy :)
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