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Receta Mexican Breakfast Casserole
by Global Cookbook

Mexican Breakfast Casserole
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  Raciónes: 10

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

  1. 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.
  2. Butter a 9- by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
  3. 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.
  4. In a large bowl, whisk the Large eggs and half-and-half with the warm sauce, salt and black pepper.
  5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  6. 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.
  7. Preheat the oven to 350 degrees.
  8. 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.
  9. This recipe yields 10 servings.