Barry Bryner's Recipe

"Ma's Pepper Casserole"

Category: Recipes

"Ma's Pepper Casserole"
(Time Tested Breakfast Favorite)

15 whole, mild green chilies (five 7 oz. cans)
2 seven oz. cans diced green chilies
1 fifteen oz. can stewed tomatoes (drained)
1 lb. Monterey jack cheese (grated)
1 lb. sharp Cheddar cheese (grated)
1 cup Havarti (smoked) cheese (grated)
4 tblspns. flour
1 tspn. baking powder
½ jalapeno pepper - seeded and minced
8 large eggs (beaten)
1 tspn. fresh basil (chopped)
freshly ground black pepper to taste

This breakfast casserole is a smash hit with company. Use a large, shallow, Pyrex glass baking casserole in your home oven or a larger, shallow, Lodge Dutch oven (camp oven) outdoors. Drain the chilies and line the bottom of the greased utensil. Combine the minced jalapeno with the stewed tomatoes and spread the mixture over the green chilies. Grate the cheeses and toss them together to blend their flavors. Cover the chilies with the cheese. Mix the flour, baking powder, minced jalapeno, and beaten eggs into a batter and pour it over the cheeses and whole chilies. Bake the uncovered mixture thirty-five minutes at 350° F., sprinkle it with chopped basil and freshly ground black pepper, and then serve the casserole with Tabasco sauce and sourdough biscuits. If using a Dutch oven outdoors, cover the utensil with its lid. People who consumed Ma’s Pepper Casserole have mostly gone on to lead normal lives!