Egg Casserole with Poblano Chilies, Chorizo and Potatoes

Egg Casserole with Poblano Chilies, Chorizo and Potatoes
  • 105M Total Time

  • 15M Prep Time

  • 13 Ingredients

  • 8-10 Servings

Ingredients and Directions

Directions

  1. Preheat oven to 375° F. Spray a 10x10x1.5-inch oven-safe casserole dish with non-stick cooking spray. Set aside.

  2. Roast poblanos over an open flame. Carefully turn with tongs until chilies are charred on all sides. Transfer to a plastic zip bag or a container with a lid to steam for 10 minutes.

  3. While chilies steam, heat oil in a large skillet. Add onion and cook for 3 minutes or until onion begins to soften. Add chorizo, stir breaking up into crumbles until chorizo cooks through; about 8 minutes. Remove from heat and set aside.

  4. Scrape charred skins off poblanos with a spoon or knife. Slice open and remove stems and seeds.

  5. Combine eggs, milk and salt in a large bowl. Beat until well combined.

  6. Arrange peeled poblanos on the bottom of prepared casserole dish. Add chorizo crumbles arranging in an even layer. Top with ½ cup shredded cheese and potatoes evenly sprinkled over chorizo. Pour egg mixture over layers. Top with jalapeño slices, remaining cheese, cherry tomato halves and pepper. Cover with aluminum foil and bake for 70 minutes or until egg is cooked through and edges are golden and firm.  Remove from oven and let rest for 10 minutes. Sprinkle with fresh cilantro, slice and serve.

Ingredients

  • 4 Poblano chilies
  • 1 tbsp Cooking oil
  • 1/2 cup Chopped white onion
  • 1 9oz. package Pork, beef or soy chorizo
  • 10 Large eggs
  • 1/3 cup Milk
  • 1/2 tsp Sea salt
  • 1 cup Shredded mozzarella cheese, divided
  • 1 cup Gold potatoes, peeled and chopped in small cubes
  • 1 Jalapeño, sliced
  • 5 Cherry tomatoes, sliced in half
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh cilantro, finely chopped

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.