Chiles Rellenos Breakfast Casserole with Handmade Salsa Roja

Ingredients

• 4 pieces Poblano peppers, large
• 8 ounces Ground pork chorizo
• 1.5 cups Oaxaca cheese, shredded
• 8 pieces Large eggs
• 0.5 cups Heavy cream
• 4 pieces Roma tomatoes
• 3 pieces Garlic cloves
• 0.5 cup White onion, diced
• 2 tablespoons Fresh cilantro, chopped(optional)
• 1 teaspoon Sea salt

Instructions

1. 1

   Char the poblano peppers over an open flame or under a broiler for 10 minutes until blackened. Place in a sealed bag for 15 minutes to steam, then peel, de-seed, and slit open carefully.

2. 2

   While peppers steam, brown the chorizo in a skillet over medium heat until cooked through. Drain excess fat. In a separate pan, roast tomatoes, garlic, and onion for the salsa until charred, then blend until smooth and simmer for 10 minutes to thicken.

3. 3

   Stuff each prepared poblano pepper with a mixture of cooked chorizo and 1 cup of the Oaxaca cheese. Place the stuffed peppers in a greased 9x9 inch baking dish.

4. 4

   In a large bowl, whisk the eggs with heavy cream and salt until very frothy. Pour the egg mixture over the stuffed peppers and sprinkle with the remaining cheese.

5. 5

   Bake at 350°F (175°C) for 35-40 minutes until the egg souffle is puffed and golden brown. Let rest for 5 minutes before serving topped with the handmade salsa roja and cilantro.