Emeril's Mexican Breakfast Casserole

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 6 poblano chiles, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 lbs chorizo sausage, removed from casings and crumbled
• 1 cup yellow onion, chopped
• 1/2 cup red sweet bell pepper, chopped
• 4 teaspoons fresh garlic cloves, minced
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup green onion
• 1/4 cup cilantro
• 1 1/2 cups monterey jack pepper cheese, grated
• 1 1/2 cups medium cheddar, grated
• sour cream, garnish
• picante sauce, garnish (store bought)

Recipe

• 1 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.
• 2 butter a 9 by 13-inch baking dish. spread the chiles in a flat layer across the bottom of the dish.
• 3 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.
• 4 in a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
• 5 in another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
• 6 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 grated 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.
• 7 preheat the oven to 350 degrees f.
• 8 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.