Mexican Breakfast Casserole

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 6 poblano chiles, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 lbs mexican chorizo sausage, removed from casings and crumbled
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup chopped green onion, green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated monterey jack pepper cheese
• 1 1/2 cups grated medium cheddar
• sour cream, garnish
• picante sauce, garnish

Recipe

• 1 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. (alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
• 2 place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
• 3 peel the peppers, split in half lengthwise, and remove the seeds and the stems.
• 4 butter a 9 by 13-inch baking dish.
• 5 spread the chiles in a flat layer across the bottom of the dish.
• 6 in a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
• 7 add the onions and bell peppers, and cook, stirring, for 4 minutes.
• 8 add the garlic and chili powder, and cook, stirring, for 1 minute.
• 9 remove from the heat.
• 10 in a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
• 11 in another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
• 12 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 cheese mixture.
• 13 repeat layering, ending with a cheese layer.
• 14 pour the egg mixture over the ingredients.
• 15 let rest, covered, in the refrigerator for at least 6 hours, or overnight.
• 16 preheat the oven to 350 degrees f.
• 17 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.
• 18 remove from the oven and let rest 10 minutes before serving.
• 19 serve with sour cream and picante sauce.