Overnight Mexican Breakfast Casserole {Gluten-Free}

Ingredients

• 6 poblano chile peppers (they may be called pasillas at your grocery store)
• 1 1/2 pounds Mexican chorizo, removed from casings (if you can’t find that, you can use hot Italian sausage)
• 1 cup chopped onion
• 1/2 cup chopped red bell peppers
• 4 garlic cloves, finely minced or pressed
• 4 teaspoons chile powder
• 10 large eggs
• 3 cups half and half
• 1/2 teaspoon Tabasco
• 1/2 teaspoon black pepper
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated Cheddar cheese
• 1/2 cup chopped green onion tops
• 1/4 cup chopped cilantro
• 7-8 corn tortillas, cut into quarters
• GARNISHES
• Sour cream
• Some whole or chopped cilantro leaves
• Tapatio or other picante sauce
• Pico de Gallo or salsa

Directions

1. MAKE THE INDIVIDUAL COMPONENTS OF THE CASSEROLE:
2. Roast the poblanos by broiling them on a foil-lined baking sheet in the oven, turning them with a tongs when they turn black. (Can also be done on an outdoor grill, or over the stovetop burner.) Once they are blackened all over, place them in a plastic or paper bag and let them rest/steam for 15 minutes. Peel the blackened skin off the chiles, cut to spread them open and remove the stems and seed pods and discard those.
3. Mist a 9- by 13-inch baking dish with nonstick spray. Line the bottom of the baking dish with the chiles splayed open. Set aside.
4. In a large skillet over medium heat, cook the chorizo, breaking it up as you cook it. Add the onions and bell peppers, and cook for 4 minutes while continuing to stir occasionally. Add the garlic and chile powder and cook for 1 minute more. Remove from heat and set aside.
5. In a large bowl or 8-cup measuring cup, whisk together the eggs, half and half, Tabasco and black pepper. Set aside.
6. In a bowl, combine the pepper jack and Cheddar cheeses with the green onions and cilantro and toss together to evenly mix everything. Set aside.
7. ASSEMBLE THE CASSEROLE:
8. Spread 1/3 of the chorizo over the poblanos in the baking dish. Place a layer of the tortilla quarters on top of the meat (use about 1/3 of the tortilla quarters; don’t worry if there are some gaps). Spread with 1/3 of the cheese mixture on top of the tortillas. Repeat with half the remaining chorizo, half the remaining tortillas, half the remaining cheese mixture, and then do a final layer of chorizo, tortillas and cheese. You should have used everything up. Pour the egg mixture evenly over the whole thing, cover, and refrigerate overnight (or at least 6 hours).
9. IN THE MORNING:
10. Bake uncovered at 350 F for 1 hour and 15 minutes, until a knife inserted into the center comes out clean. Remove from oven and let rest for 10-15 minutes.
11. Cut into squares and serve garnished with sour cream, cilantro, hot sauce and/or Pico de Gallo or salsa if you wish. You could put the garnishments in bowls at the table and let people serve themselves.
12. Serves 10.
13. Storage: Store leftovers in refrigerator in a covered container. You may also freeze it; I suggest freezing in individual portions for each breakfasts later.
14. Heat level: This recipe has chiles, chile powder, Tabasco and pepper jack cheese in it, so If you fear your eaters are on the sensitive side, I would start by omitting the Tabasco in the recipe; you can always squirt some on at the table. If you want it milder, sub plain jack cheese for the pepper jack.

Notes

https://www.shockinglydelicious.com/overnight-mexican-breakfast-casserole/ ^[4]

Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.