505 Green Chile Recipes

Cheddar and Green Chile Pudding
3 tablespoons butter, plus more for greasing the pan.
1/2 cup yellow onion, diced
3 cloves garlic, minced
1 cup 505 Southwestern Roasted Green Chile or Green Chile Sauce
coarse salt and fresh black pepper
3 - 4 cups corn (drain canned corn well)
4 ounces cream cheese
2 eggs
2/3 cup milk
2/3 cup heavy cream
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 cup cornmeal
1 + 1/2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons seasoned bread crumbs

Preheat oven to 375 degrees F. Grease a deep sided 8 × 8-inch casserole or baking pan. Melt butter in a large skillet over medium heat and add onion, garlic and green chiles, season with salt and pepper and cook 6-7 minutes, stirring often. Stir in corn and cook 3-4 more minutes. Remove from heat.
Melt the cream cheese in a small bowl in the microwave about 25 seconds. Stir and repeat if needed until creamy and smooth.
In a blender or food processor add the eggs, milk, heavy cream, sour cream, flour and the melted cream cheese. Blend on low or pulse until smooth and combined.
Pour the egg mixture over the corn in the skillet (off the heat). Add the cornmeal, 1-teaspoon coarse salt (or 1/2 teaspoon fine), 1/4 teaspoon black pepper, 1 cup of the cheddar cheese and the parmesan. Mix well. Pour into the casserole dish. Sprinkle the top with the remaining 1/2 cup cheese and the bread crumbs.
Bake 40 minutes. Allow to set 5-10 minutes before serving.
 
 

 
 
 
 
 
 
 

 
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