Posted by Chef Steve on 4/25/2008, 7:17 am, in reply to "Egg Casseroles for Church Breakfast"
Link: 'Round the Chuckbox
66.81.44.101
* Exported from MasterCook *
Baked chili rellenos
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Eggs and Cheese
Amount Measure Ingredient -- Preparation Method
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24 poblano peppers
2 1/4 pounds chorizo
3 cups queso anejo -- crumbled (calls for quesa contija)
1 tablespoon minced fresh oregano
36 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
3 cups shredded Monterey jack cheese
Roast chiles under broiler or over gas burner on range until blistering and black Place chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
Meanwhile, in a large heavy skillet over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 12x20x2-in. greased hotel pan.
In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Source: "Sunset Magazine, March 2008"
Yield: "1 (2-inch) hotel pan"
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Per Serving (excluding unknown items): 472 Calories; 33g Fat (63.6% calories from fat); 29g Protein; 14g Carbohydrate; 1g Dietary Fiber; 385mg Cholesterol; 1092mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Serving Ideas : Cut each hotel pan 4x6 and serve one square per person.
NOTES : From GourmetSleuth.com: Cotija is also known as Queso Anejado or "aged cheese". The curd is aged and sold in small rounds or large blocks. This is a salty and pungent cheese with the moist version being a bit like Feta. The more common version is very firm, more like Parmesan. The cheese can be crumbled and used in tacos, soups, salads or over beans.
To prep the evening before, prepare recipe through step 5 and refrigerate. Bake 5-10 extra minutes.
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