Ingredients
Scale
- 8 Hatch chiles, roasted, peeled, and chopped
- 6 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F.
- In a bowl, mix sour cream, heavy cream, cumin, garlic powder, salt, and black pepper.
- Spread a thin layer of the cream mixture on the bottom of a baking dish.
- Layer 2 tortillas, half the chopped Hatch chiles, and 1/3 of the cheese.
- Repeat layers, ending with cheese on top.
- Bake for 25-30 minutes or until bubbly and golden.
- Garnish with cilantro before serving.
Notes
- For extra spice, add diced jalapeños.
- Let the dish rest for 5 minutes before cutting.
- Substitute green chiles if Hatch chiles are unavailable.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg