Prep 20 mins
Cook 8 hrs
Emeril Lagasse prepared this on Good Morning America this morning.... It looks devine! I can't wait to try it. I'm posting it here so i can find it later. Feel free to try it!
- 6 poblano peppers, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1⁄2 lbs mexican chorizo sausage or 1 1⁄2 lbs other hot 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 teaspoons vegetable oil, more as needed
- 5 flour tortillas
- 10 large eggs
- 3 cups half-and-half
- 1⁄2 teaspoon emeril hot red pepper sauce or 1⁄2 teaspoon hot 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
- salsa (optional)
- sour cream, for garnish
- Note: Recipe must be refrigerated at least six hours before baking.
- Makes about 10 servings Preheat the oven to 350 F.
- 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.) Place the blackened peppers in bowl and cover with plastic wrap.
- Let rest until cool enough to handle, about 15 minutes.
- Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Grease a 9 x 13-inch baking dish with the 1 teaspoon of butter.
- Spread the chilis 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 the heat.
- In a separate skillet, heat 1 teaspoon of the vegetable oil over medium-high heat.
- Add one tortilla and cook until softened, about 30 seconds per side.
- Remove from the pan and cut into quarters.
- Repeat with the remaining oil and tortillas.
- Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl.
- Whisk to combine.
- Combine the green onions, cilantro, and cheeses in a medium bowl, and mix well.
- Spoon 1/3 of the sausage mixture over the chilis in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture.
- Repeat layering, ending with a cheese layer.
- Pour the egg mixture over the ingredients.
- Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes.
- Remove from the oven and let rest 10 minutes before serving.
- Serve with salsa and sour cream, as desired.
So flavorful with roasted poblanos, chorizo, tortillas, eggs and monterey jack cheese. Fantastic make-ahead dish that you just pop in the oven in the morning.
This looked just gorgeous coming out of the oven! I'm not giving any stars because I substituted soy chorizo and used whole milk instead of half and half. I also subbed anaheim pepper for the poblanos because my husband said the poblanos looked all wrinkled. I enjoyed this dish but my husband didn't. He doesn't like too many foods mixed together. Even using the milder peppers this had a bit of heat to it. I would love to hear how it is using all the correct ingredients. Thanks Blink!