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Ingredients

• For the salsa:
• 1 pound Tomatillos -- husked and rinsed
• 5 Serrano Chiles -- stems removed
• 2 Fresh Garlic -- unpeeled
• 1 Yellow Onion -- peeled
• 1/4 cup Fresh Cilantro
• 1 tsp. Kosher Salt
• For the casserole:
• 2 Tbsp. olive oil
• 1 medium Melissa's Perfect Sweet Onion -- minced
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Freshly Ground Pepper
• 1 Tbsp. Granulated Garlic
• 1 pound sourdough bread -- cut into 1-inch cubes
• 4 each New Mexico Hatch Chiles -- roasted; peeled; seeded; diced
• 1 3/4 cups sour cream
• 1/2 cup Tomatillo Salsa
• 1/4 cup minced cilantro
• 10 large eggs
• 3 1/2 cups half-and-half

Description

Melissas