Shelly's Recipe

MEXICAN BREAKFAST CASSEROLE

Category: Breakfast Casseroles

6 poblano chili peppers
1 tsp unsalted butter
1 1/2 lb Mexican chorizo or other hot sausage from casing and crumble
1 cup chopped onions
1/2 cup chopped red bell peppers
4 tsp minced garlic and chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 tsp hot pepper sauce, salt and pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped cilantro
1 1/2 cups shredded pepper jack cheese and medium cheddar cheese
Sour cream and picante sauce, garnish

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

Butter a 13x9 inch baking pan. Spread chilies 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 heat.

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and pepper. In another bowl, combine the green onions, cilantro and cheeses and mix well.

Layering in the casserole by 3rds, start with the chilies, sausage mixture, tortillas quarters and cheese mixture. Repeat layering, ending with the cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours or overnight.

Preheat oven to 350. 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 sauce. Serves 10