Description
Hearty, spicy, and full of flavor.
Great for prepping a meal in advance. Not great for the rear, sadly.
Saving here because i constantly lose the printed recipe!
Ingredients
- Poblano Chiles
- Unsalted Butter
- Chorizo Sausage
- Yellow Onion
- Red Sweet Bell Pepper
- Fresh Garlic Cloves
- Chili Powder
- Corn Tortillas
- Eggs
- Half-and-half
- Hot Red Pepper Sauce
- Salt
- Fresh Ground Black Pepper
- Green Onion
- Cilantro
- Monterey Jack Pepper Cheese
- Medium Cheddar
- Sour Cream
- Picante Sauce
Instructions
- 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
- 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 grated 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 f
- 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