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Ingredientes
- 6 x poblano chile peppers - (abt 1 1/2 lbs)
- 1 tsp unsalted butter
- 1 1/2 lb Mexican chorizo (or possibly other warm sausage) removed from casings and crumbled
- 1 c. minced yellow onions
- 1/2 c. minced red bell peppers
- 4 tsp chopped garlic
- 4 tsp chili pwdr
- 5 x corn tortillas quartered
- 10 lrg Large eggs
- 3 c. half-and-half
- 1/2 tsp warm red pepper sauce
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 c. minced green onion tops only
- 1/4 c. minced fresh cilantro
- 1 1/2 c. grated pepper jack
- 1 1/2 c. grated medium cheddar Lowfat sour cream for garnish Picante Sauce - (store bought) for garnish
Direcciones
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs till all sides are charred black, about 7 to 10 min. (Alternately, the peppers can be roasted under a broiler, or possibly on top of a gas or possibly charcoal grill.) Place the blackened peppers in a plastic or possibly paper bag, and let rest till cold sufficient to handle, about 15 min. 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, till browned. Add in the onions and bell peppers, and cook, stirring, for 4 min. Add in the garlic and chili pwdr, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the Large eggs and half-and-half with the warm 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 mix over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mix. Repeat layering, ending with a cheese layer. Pour the egg mix over the ingredients. Let rest, covered, in the refrigerator for at least 6 hrs, or possibly overnight.
- Preheat the oven to 350 degrees.
- Bake till bubbly and golden, and a knife inserted into the custard comes out clean, about 1 hour and 10 min to 1 hour and 15 min. Remove from the oven and let rest 10 min before serving. Serve with lowfat sour cream and picante sauce.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 10 servings | |
| Calories 625 | |
| Calories from Fat 434 | 69% |
| Total Fat 48.52g | 61% |
| Saturated Fat 21.61g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 318mg | 106% |
| Sodium 1460mg | 61% |
| Potassium 541mg | 15% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.64g | 2% |
| Protein 31.33g | 50% |
