New Mexicali Green Chile-Cheese Kugel

  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 50m
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  • 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)


Step 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.

Step 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.

Step 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.

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