Recipe courtesy of Amelia Paradise
and
Carole Hess
From:
Food Network Magazine
Recipe courtesy of Amelia Paradise
and
Carole Hess
Watch how to make this recipe.
From:
Food Network Magazine
New Mexicali Green Chile-Cheese Kugel
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 141 mg
- Sodium
- 633 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 141 mg
- Sodium
- 633 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-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.
