Mexican Breakfast Casserole

By á-174942

Ingredients

• 6 poblano chile peppers - (abt 1 1/2 lbs)
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo (or other hot sausage) removed from
• casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 cup chopped green onion tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated medium cheddar
• Sour Cream for garnish
• Picante Sauce - (store bought) for garnish

Details

Servings 10

Preparation

Step 1

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

Butter a 9- by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

Preheat the oven to 350 degrees.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

This recipe yields 10 servings.