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Embark on a culinary adventure with the Spicy Hatch Chili Veggie Gratin Cups, a dish that encapsulates the essence of comfort food while offering a burst of vibrant flavors. This recipe masterfully combines the smoky profile of Hatch green chilies, the freshness of seasonal vegetables, and the rich creaminess of cheese, creating a delightful experience for the senses. Whether you're hosting a dinner party or seeking a cozy meal for your family, these gratin cups stand out with their exciting taste and appealing presentation.

Hatch Chili Veggie Gratin Cups

Discover the deliciousness of Spicy Hatch Chili Veggie Gratin Cups, a perfect blend of smoky hatch chilies, vibrant seasonal vegetables, and creamy cheese that delivers comfort and flavor in every bite. Ideal for vegetarians and packed with nutrients, these gratin cups are not only visually appealing but also versatile enough for any occasion. Follow easy steps for preparation and cooking to create a dish that will impress your family and friends while keeping dinner delightful and wholesome.
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Ingredients
  

1 cup Hatch green chilies (roasted, peeled, and chopped)

1 cup zucchini (thinly sliced)

1 cup bell peppers (mixed colors, diced)

1 cup cherry tomatoes (halved)

1 cup corn (fresh or frozen)

1 cup cooked quinoa

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

4 large eggs

½ cup heavy cream

2 cloves garlic (minced)

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro (for garnish)

Olive oil (for sautéing)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.

    Prepare the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the zucchini, bell peppers, and corn. Cook for 5-7 minutes until just tender. Season with smoked paprika, cumin, salt, and pepper. Stir in the chopped Hatch chilies and set aside to cool slightly.

      Mix the Gratin Base: In a bowl, whisk together the eggs, heavy cream, and half of the mozzarella cheese until well combined. Fold in the cooked quinoa and sautéed vegetable mixture. Mix until everything is evenly combined.

        Assemble the Cups: Spoon the mixture evenly into the greased muffin tin cups, filling each cup about three-quarters full. Top each cup with the remaining mozzarella cheese and a sprinkle of grated Parmesan.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the mixture is set.

            Cool and Serve: Remove from the oven and let the cups cool in the tin for about 5 minutes. Use a knife to gently loosen the edges before carefully lifting them out with a fork. Garnish with fresh cilantro before serving.

              Enjoy: These delicious Hatch Chili Veggie Gratin Cups can be served warm or at room temperature. Perfect as an appetizer, side dish, or a main vegetarian meal!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cups