Spicy Poblano Chorizo Breakfast Bake
Indulge in a flavorful journey with this Spicy Poblano Chorizo Breakfast Bake, a perfect way to kickstart your day or to make ahead for a delightful brunch. This hearty casserole combines the smokiness of roasted poblano chiles, the bold spice of chorizo sausage, and the creaminess of melted cheeses, all enveloped in a rich egg custard. With layers of tortillas and a fresh cilantro and green onion topping, this dish is not only visually appealing but also explosively tasty. Top it off with sour cream and a zesty picante sauce for an irresistible finish. Just a warning: the robust flavors may have a side effect on your tummy, so enjoy responsibly!
10
Servings
450
Calories
19
Ingredients
Ingredients
Poblano Chiles
6 (Roasted, peeled, and halved)
Unsalted Butter
1 teaspoon (For greasing the baking dish)
Chorizo Sausage
1.5 lbs (Removed from casings and crumbled)
Yellow Onion
1 cup (Chopped)
Red Sweet Bell Pepper
1/2 cup (Chopped)
Fresh Garlic Cloves
4 teaspoons (Minced)
Chili Powder
4 teaspoons
Corn Tortillas
5 (Quartered)
Large Eggs
10 (Whisked)
Half-and-Half
3 cups
Hot Red Pepper Sauce
1/2 teaspoon
Salt
1/2 teaspoon
Fresh Ground Black Pepper
1/2 teaspoon
Green Onion
1/2 cup (Chopped)
Cilantro
1/4 cup (Chopped)
Monterey Jack Pepper Cheese
1.5 cups (Grated)
Medium Cheddar Cheese
1.5 cups (Grated)
Sour Cream
as needed (For garnish)
Picante Sauce
as needed (For garnish)
Instructions
1
Start by roasting the poblano chiles: Place them directly on an open gas flame, turning frequently with tongs until all sides are charred black, which should take about 7 to 10 minutes. Alternatively, you can roast them under the broiler or on a gas or charcoal grill. After charring, transfer the peppers to a plastic or paper bag and let them steam for about 15 minutes to loosen the skins. Once cool enough to handle, peel off the blackened skin, slice the peppers in half lengthwise, and remove the seeds and stems.
2
Preheat your oven to 350 degrees F (175 degrees C). Butter a 9 by 13-inch baking dish generously and spread the roasted poblano chiles evenly across the bottom.
3
In a large skillet over medium-high heat, cook the crumbled chorizo sausage, stirring until browned and cooked through. Add the chopped onions and bell peppers, and sauté for about 4 minutes until softened. Stir in the minced garlic and chili powder, cooking for an additional minute before removing from the heat.
4
In a large mixing bowl, whisk together the eggs and half-and-half, incorporating the hot red pepper sauce, salt, and freshly ground black pepper.
5
In another mixing bowl, combine the green onions, cilantro, Monterey Jack, and cheddar cheeses, stirring until well mixed.
6
Layer the casserole by spooning 1/3 of the sausage mixture over the poblano chiles in the baking dish. Top with 1/3 of the quartered tortillas, followed by 1/3 of the cheese mixture. Repeat this layering process twice, ensuring the final layer is cheese.
7
Pour the egg mixture evenly over the entire casserole, covering all layers. Cover the dish with plastic wrap and let it rest in the refrigerator for a minimum of 6 hours, or ideally overnight, to allow the flavors to meld.
8
Once rested, bake in the preheated oven for 1 hour and 10 to 15 minutes, or until the casserole is bubbly and golden brown, with a knife inserted into the center coming out clean.
9
After baking, let the casserole rest for about 10 minutes before slicing. Serve warm, garnished with sour cream and a drizzle of picante sauce.
Nutrition Information
35g
Fat
15g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Poblano Chorizo Breakfast Bake?
It is a hearty casserole that combines roasted poblano chiles, spicy chorizo sausage, melted cheeses, and corn tortillas in a rich egg custard.
How many people does this recipe serve?
This recipe is designed to serve 10 people.
What are the primary ingredients in this dish?
The main ingredients include poblano chiles, chorizo sausage, corn tortillas, eggs, half-and-half, Monterey Jack pepper cheese, and cheddar cheese.
How do I roast the poblano chiles?
Roast them over an open gas flame or under a broiler for 7 to 10 minutes until charred, then steam in a bag for 15 minutes before peeling.
How much chorizo is required?
The recipe calls for 1.5 lbs of chorizo sausage, removed from casings and crumbled.
Can I make this breakfast bake ahead of time?
Yes, it is designed to be prepared and refrigerated for at least 6 hours or ideally overnight before baking.
What is the recommended baking temperature?
The oven should be preheated to 350 degrees F (175 degrees C).
How long does the casserole take to bake?
It takes approximately 1 hour and 10 to 15 minutes to bake until bubbly and golden brown.
What size baking dish is needed?
You should use a generously buttered 9 by 13-inch baking dish.
How many eggs are used in the custard?
The recipe requires 10 large eggs whisked together with half-and-half.
What kind of cheese is best for this recipe?
A combination of 1.5 cups of Monterey Jack pepper cheese and 1.5 cups of medium cheddar cheese is used.
Is this recipe spicy?
Yes, the combination of chorizo, poblano chiles, pepper cheese, and hot red pepper sauce gives it a bold, spicy flavor.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the protein content per serving?
One serving provides about 30g of protein.
Does the recipe include vegetables?
Yes, it includes roasted poblano chiles, yellow onion, red sweet bell pepper, and garlic.
What type of tortillas should I use?
The recipe specifically calls for 5 corn tortillas, which should be quartered.
How should I layer the casserole?
Layer 1/3 of the sausage mixture, 1/3 of the tortillas, and 1/3 of the cheese mixture over the poblanos, and repeat this twice.
How long should the casserole rest after baking?
Let the casserole rest for about 10 minutes after removing it from the oven before slicing and serving.
What are the recommended garnishes?
It is best served warm, topped with sour cream and a drizzle of picante sauce.
Can I use different peppers if I cannot find poblanos?
While poblanos provide a specific smoky flavor, you could substitute with Anaheim chiles if necessary.
How much fat is in this dish?
There are 35g of fat per serving.
Are there any fresh herbs in the recipe?
Yes, the cheese mixture includes 1/4 cup of chopped fresh cilantro.
What is the purpose of resting the dish overnight?
Resting allows the tortillas to absorb the egg mixture and the flavors of the chorizo and chiles to meld together.
Is this recipe suitable for brunch?
Absolutely, it is described as a perfect dish for a delightful brunch.
Can I use half-and-half substitutes?
The recipe calls for 3 cups of half-and-half for a rich texture, but you could use whole milk for a lighter version.
How do I know when the bake is fully cooked?
A knife inserted into the center should come out clean, and the top should be golden brown.
What spices are used for seasoning?
The dish is seasoned with 4 teaspoons of chili powder, salt, fresh ground black pepper, and hot red pepper sauce.
Does this recipe contain carbohydrates?
Yes, there are 15g of carbohydrates per serving.
Should I peel the poblanos?
Yes, the blackened skin should be peeled off after roasting and steaming to ensure a smooth texture.
Can I use pre-shredded cheese?
Yes, though grating your own Monterey Jack and cheddar often results in better melting.