Sunday, November 4, 2012

Chorizo Stuffed Chile Relleno Casserole

Since we weren’t going to be around for Thanksgiving, I wanted to have an early celebration and throw a big brunch for my friends. I made several egg casserole/frittatas, but this one stood out as the crowd favorite. 
If you’re having guests in town for the holidays, I’d recommend this simple and quick dish as a part of your brunch menu.
1 chorizo sausage link (1 lb)
1 large can of whole roasted chile rellenos (about 10-12 peppers)
6 eggs
¼ cup milk
A dash of Tabasco sauce
Salt and pepper
Freshly grated pepper Jack cheese

Remove sausage from casing and into frying pan. Over med-high heat, cook sausage through. Using a spoon, carefully stuff chile peppers. Place stuffed peppers onto a greased baking pan.

In a large bowl, whisk eggs with milk, Tabasco sauce, salt and pepper. Pour over chiles into dish. Cover with shredded cheese.

Bake on 350 degrees for 30-40 minutes or until the middle is set. Let casserole rest for about 5 minutes before cutting into squares.

Top with sliced avocado and serve with salsa.


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