23 de enero de 2017

Mexican Breakfast Casserole RECIPE FOR TODAY

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Mexican Breakfast Casserole

Adapted from The Food Network

6 poblano chile peppers (they are called pasillas at my grocery store. Thank goodness for smart phones)
1 t. butter
1 1/2 lbs. chorizo, removed from casings
1 C chopped onion
1/2 C chopped red bell peppers
4 t minced garlic
4 t chile powder
7 - 8 corn tortillas, cut into quarters
10 large eggs
3 C half and half
1/2 t Tabasco
1/2 t salt
1/2 t black pepper
1/2 C chopped green onion tops
1/4 C chopped cilantro plus some for garnish
1 1/2 C grated pepper jack
1 1/2 C grated cheddar
Sour cream for garnish
Tapatio or other picante sauce for garnish

Roast the poblanos by broiling them on a foil lined baking sheet in the oven, turning them when they turn black. Once they are blackened place them in a plastic or paper bag and let them rest for 15 minutes. Peel the chiles, cut to spread open, and remove the stems and seed pod.

Butter or spray a 9 x 13 inch baking dish. Line the bottom of the baking dish with the chiles.

Cook the chorizo in a large skillet, breaking it up as you cook it. Add the onions and bell peppers, and cook for four minutes while continuing to stir. Add the garlic and chile powder and cook for one minute more. Set aside.

Whisk together the eggs, half and half, Tabasco, salt, and black pepper.

Combine the cheeses with the green onions and cilantro and toss together to evenly distribute.

Spread 1/3 of the chorizo over the poblanos in the baking dish. Place a layer of the tortilla quarters on top of the meat. Don't worry if there are some gaps. Spread with 1/3 of the cheese mixture on top of the tortillas. Repeat two more times. Pour the eggs over the whole thing. Cover, and refrigerate over night (at least 6 hours).

Bake uncovered at 350 F for one hour and 15 minutes, until an inserted knife comes out clean. Let rest for 10 minutes. Serve with sour cream, hot sauce, and chopped cilantro.

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