Recipe courtesy of Amelia Paradise and Carole Hess

New Mexicali Green Chile-Cheese Kugel

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 1 hr 5 min
  • Yield: 8 servings
Save Recipe


4 tablespoons unsalted butter, melted, plus more for the baking dish

Kosher salt

12 ounces wide egg noodles

2 large eggs plus 3 egg whites

12 ounces 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)


  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Noodle Kugel

Noodle Kugel

Noodle Kugel

Kugel with Apricot Nectar

Creamy Matzo-Apple Kugel

Chard and Caramelized Shallot Noodle Kugel

🤤 More Drool-Worthy Recipes