New Mexi-Cali Green Chile-Cheese Kugel

Spice up your typical kugel with this New Mexi-Cali Green Chile-Cheese Kugel that is sure to be a hit on your dinner table any night of the week. This recipe also packs up nicely and transports well, so it is perfect for potlucks. Laced with roasted Hatch chiles and while cheddar cheese, this creamy dish can be served as a main course with a side salad or as side dish to any family favorite.

Photo by Michele H.
Adapted from foodnetwork.com
None

PREP TIME

15

minutes

TOTAL TIME

110

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

110

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    tablespoons unsalted butter, melted, plus more to grease the baking dish

  • Kosher salt, to taste

  • 1

    (12-ounce) package wide egg noodles, about 1 1/2 cups

  • 2

    large eggs plus 3 egg whites

  • 1 1/2

    cups chopped roasted green chiles, preferably Hatch, fresh or canned

  • 1 to 2

    tablespoons fresh lemon juice

  • 2

    (14-ounce) cans quartered artichoke hearts in water, drained

  • 3

    cups grated sharp white cheddar cheese, about 12-ounces

Directions

Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside. Bring a large pot of salted water to a boil. Add the noodles and cook until softened, but not cooked through, 3 to 4 minutes; drain and transfer to a large bowl. Meanwhile, whisk the eggs and egg whites in a medium bowl until well combined. One at a time, whisk in 3/4 teaspoon salt, the chiles, lemon juice, and melted butter. Stir in half of the artichoke hearts and 2 cups grated cheese. Pour the egg mixture over the noodles and mix well with your hands. Transfer the noodle mixture to the prepared baking dish. Top with the remaining artichoke hearts and 1 cup grated cheese. Bake until golden brown, about 1 hour. Let cool at least 30 minutes before serving.

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