Fleur de Lis

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Wednesday, October 5, 2016

Chorizo and Roasted Pepper Bake

The garden is slowing with the coming on Fall. The last peppers (of all kinds!) are ready for the picking.

I've been pondering on how best to use them. And today, the idea began to form. I knew I wanted a dish that could incorporate all the different types I had: jalapenos, bell peppers, Anaheim, and poblanos. You can use a mixture or choose your favorite type. 

You'll need 8 - 10 peppers based on the size of the peppers, you may want more or less. The amount of peppers to be layered into the casserole is entirely up to you.

8 - 10 peppers
1 lb. Mexican chorizo, casings removed
1 large yellow onion, diced
4 cloves garlic, minced
1 t. dried Mexican oregano
2 cans Rotel tomatoes
3 cups shredded Monterey Jack, Mexican blend or Cotija cheese
12 eggs
1/3 cup self-rising flour
chopped cilantro
sour cream

First the peppers need to be roasted not only to remove the outer skin, but to also impart a charred flavor to the peppers. Preheat the grill and carefully place the peppers on the grill. Cover and let roast for a few minutes, turning them frequently as they begin to char. When the peppers have softened and charred, remove the peppers to a plastic bag and seal it tightly OR place them in a bowl and cover with plastic wrap. This will allow the peppers to "sweat" and you can easily remove the charred outer layer.  Discard the charred pieces and carefully cut the peppers to allow them to lay flat and remove the seeds.

Preheat oven to 375 degrees.

While the peppers are resting, place chorizo in a large skillet over medium heat. Break the chorizo into pieces with a wooden spoon and, stirring frequently, allow to cook for 3 - 4 minutes. Add onions and garlic and continue cooking for an additional 4 - 5 minutes. Drain well. Add Rotel tomatoes and oregano and lower heat to low. Stirring occasionally, let the mixture cook for another 5 minutes. Remove from heat.

Spray a 9 x 13 baking dish with non-stick spray.

Add one-half of the chorizo mixture to the baking dish. Top with 1 cup of the cheese. Using about half of the peppers, add a layer of the peppers on top of the chorizo mixture.

Repeat the layers using the remainder of the chorizo, 1 cup of cheese, and the remaining peppers.

In a large bowl, whisk eggs, flour, and a pinch of salt together.

Slowly pour the egg mixture over the top of the peppers and sprinkle with the remaining cheese.

Bake for 30 minutes or until the top starts to brown and the eggs are set, but still soft.

Let rest for 2 - 3 minutes, cut into squares and serve. Top with chopped cilantro and sour cream.

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