Thursday, April 19, 2012
Breakfast in an Oregon B & B... duck eggs and chili rellenos breakfast casserole!
CHILE RELLENOS CASSEROLE
2 fresh anaheim chili peppers quartered, seeded and roasted in a hot oven for 5-7 minutes (or a small can Ortega Green Chili's chopped)
1-1/2 cups shredded jack cheese with jalapeño peppers
3 beaten eggs (I use duck eggs when I have them)
1/4 cup milk
1/3 cup flour
1/2 teas. baking powder
1/4 teas. ground red pepper
Salsa and Sour Cream (I use Creme Fraiche when I have it instead of sour cream)
Grease a 2 qt. square baking dish or make individual in large ramekins. Place prepared chili's in bottom of pan and sprinkle with the grated jack cheese. In a blender, combine eggs, milk, flour, baking powder and ground red pepper and 1/8 teas. salt. Pulse a few times to mix well and then pour over the chili's and cheese.
Bake, uncovered in a 450 degree oven for about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with a little more jack and top with some sour cream or creme fraiche.
Serve with some delicious fresh pico de gallo or salsa!
My salsa recipe is simple and came from Ray and his firefighter buddies at the Corona Fire Department where the best Mexican food in SoCal is made! Thanks guys!
2 cans diced tomatoes (I sometimes use the roasted tomatoes)
1/2 onion diced
a bunch of cilantro, washed, dried and chopped
1/2 to 1 whole jalapeño (chop'd)
Chop onion and put into a bowl. Blend the tomatoes, cilantro and jalapeño and pour over the onions. Add garlic salt to taste and stir. Serve with the Chili Rellenos Casserole.