Gluten-Free Hatch Chile Cornbread Casserole is rich, hearty, packed with smoky flavors, and oh-so-delicious! It's perfect for brunch or along side a chili or a salad for dinner.
Roast and peel the peppers -- here's how to roast Hatch chiles.
Preheat the oven to 375°F.
Coat a large sauté pan with the olive oil and place it over medium heat. Add the onion and garlic, and cook until the onions are soft and beginning to brown, about 7 minutes.
Bake in the preheated 375°F oven until it begins to brown on top and the batter is set, about 25 minutes.
This would also be delicious with Poblano chiles!
Among other stores, you can get Hatch chiles right now at Gelson's Market, Whole Foods and Bristol Farms. And of course you can order them here at Melissa's Produce.