Mexican Breakfast Casserole

Recipe Ingredients

6		Poblano chile peppers - (abt 1 1/2 lbs)
1 teaspoon	5ml	Unsalted butter
1 1/2 lbs	681g / 24oz	Mexican chorizo
		= (or other hot sausage) - removed from
		Casings and crumbled
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 cup	73g / 2.6oz	Chopped red bell peppers
4 teaspoons	20ml	Minced garlic
4 teaspoons	20ml	Chili powder
5		Corn tortillas - quartered
10		Eggs (large)
3 cups	711ml	Half-and-half
1/2 teaspoon	2.5ml	Hot red pepper sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Chopped green onion tops only
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 1/2 cups	355ml	Grated pepper jack
1 1/2 cups	355ml	Grated medium cheddar
		Sour Cream - for garnish
		Picante Sauce - (store bought) - for garnish

Recipe Instructions

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 a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. 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, 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 large bowl, whisk the eggs and half-and-half with the hot 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 mixture over the chiles 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.

Preheat the oven to 350 degrees.

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 picante sauce.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E46) - from the TV FOOD - NETWORK

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