Summer is bursting with peppers right now, and our stores are practically giving away huge hatch peppers! Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terroir which contributes to the flavor of chile grown there.
Now is the time to go pepper crazy, but yet a whisper of fall is already in the air as leaves start to twinge and dry. I added butternut squash as the perfect bridge between the two seasons.
This easy recipe only takes a few minutes to assemble. Pop in the fridge until you’re ready to bake and within 30 minutes, dinner is ready! Or, serve with sour cream and pico de gallo, and you have a fun hot appetizer for guests.
You will need:
1 small butternut squash, peeled, cut and cubed (or a bag of frozen cubed butternut squash!)
1 16 oz. can of red enchilada sauce
1 cup of finely shredded cheddar cheese
6-7 hatch peppers (roasted)
24 corn tortillas
How to Prepare:
Roast the peppers by washing them and placing on a cookie sheet. Bake at 400 for 25 minutes until they look blistered on top. Cool.
In a large casserole pan, grease bottom with vegetable/olive oil. Place 6 round corn tortillas on the bottom the surface is completely covered.
Dice the roasted peppers and put half on this layer.
Sprinkle 1/3 of the cheese. Dividing your sauce into three, put 1/3 of the sauce on this layer.
Cover with 6 more corn tortillas and then layer with the rest of the hatch peppers and add the butter nut squash chunks (can be frozen). Add more sauce and cheese.
Cover with 6 more corn tortillas and add the rest of the sauce and cheese.
Bake at 375 for 25 minutes. Top should be melted and golden.