Hatch Chile Clafoutis with Hatch Aioli:
This is an original recipe that I created for a recipe contest.
|The filling is delicious.|
The first layer of Batter creates a bottom Crepe and the Cheese melts into
the Batter on the Top Layer.
Preheat the oven to 350 degrees.
Prepare a 10" fluted Quiche Pan or Pie Plate by spraying it with a nonstick vegetable spray.
|Red Bell Pepper and Onion.|
|Roasted Hatch Green Chiles. You could also use Roasted Poblano Chiles.|
|The filling with the Chiles added.|
Make this after the Chile filling has been prepared.
1 C Mayonnaise
1 Clove Garlic, minced
1/4 C finely chopped Mild Roasted Hatch Chiles ( there will be 1/4 C available from the filling)
1 tsp Lime Juice
1/4 tsp Garlic Powder
1 TBS Olive Oil
1 tsp Grated Lime zest
Blend the first 5 ingredients in a food processor
Slowly drizzle the Oil in and continue to process
Add Lime zest and pulse to incorporate
1 TBS Vegetable Oil
1 TBS Butter
1/2 C Chopped Onion
1/2 C Diced Red Pepper
1 Pound of Sliced Mushrooms
1 C roughly chopped Mild Hatch Green Chiles (Roasted, Peeled, Seeded, Rinsed, Squeezed Dry) about 5 Chiles.
1 1/3 C Milk
3/4 C Flour
3 Egg Whites
1/4 tsp salt
1/2 C Grated Parmesan Cheese
Sliced thin Strips of Hatch Jack Cheese, enough to cover the Clafoutis in a single layer
Heat Oil and Butter in a skillet
Saute on medium high heat until softened
Add Hatch Chiles and Mushrooms and continue to cook for 5 minutes, until the mushrooms are tender and the liquid has reduced.
Reserve 1 C for the Aioli.
Begin preparing the batter:
In a Stand Mixer with a Whisk Attachment:
Mix on medium high speed for 1 - 2 minutes:
Pour 1 C of the batter in the prepared dish
forming a thin layer.
Leave remaining batter in the mixer.
Bake at 350 degrees for 10 minutes
Remove from the oven
Transfer the pan to a Sheet Pan for the next step.
Spoon the remaining Chile Mixture over the crust, sprinkle with Parmesan Cheese and cover with strips of Hatch Jack Cheese.
Beat remaining batter in the mixer to combine again and pour over the Clafoutis.
Bake at 350 degrees for 45 minutes, until puffed and browned.
Cool before serving
Serve with Hatch Aioli
|Whisking the Batter.|
|This is the bottom crust that has the consistency of a Crepe.|
It turned out perfectly.
|This is the filling including the Mushrooms.|
|The filling is sprinkled with Grated Parmesan Cheese and topped with thin|
slices of Pepper Jack Cheese.
|Pepper Jack Cheese.|
|Pour the remaining Batter over the Cheese.|
|The final Clafoutis after Baking.|
The Aroma in the Kitchen was incredible.
Peace in the Kitchen!