- and - 
Recipes - and - RecipesEmeril Lagasse, March 2004
If you are looking for a hearty breakfast with a spicy Mexican kick, try Emeril's Spicy South of the Border Breakfast Bake.
From Good Morning America.
Breakfast Bake
Ingredients:
Note: Recipe must be refrigerated at least six hours before baking. Makes about 10 servings
• 6 Poblano chili peppers, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings
and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 1 tablespoon plus 1 teaspoon minced garlic
• 1 tablespoon plus teaspoon chili powder
• 5 teaspoons vegetable oil, or more as needed
• 5 flour tortillas
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon Emeril's Hot Red Pepper Sauce, or other hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions, green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated medium cheddar cheese
• Salsa, optional
• Sour Cream, for garnish
Breakfast Bake Directions
1. Preheat the oven to 350 F.
2. 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 bowl and cover with plastic wrap. Let rest until
cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise,
and remove the seeds and the stems.
3. Grease a 9 x 13-inch baking dish with the 1 teaspoon of butter. Spread the
chilis in a flat layer across the bottom of the dish.
4. 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.
5. In a separate skillet, heat 1 teaspoon of the vegetable oil over medium-high
heat. Add one tortilla and cook until softened, about 30 seconds per side. Remove
from the pan and cut into quarters. Repeat with the remaining oil and tortillas.
6. Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large
bowl. Whisk to combine. Combine the green onions, cilantro, and cheeses in a
medium bowl, and mix well. Spoon 1/3 of the sausage mixture over the chilis
in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the 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. Bake until bubbly and golden brown, and a knife inserted into the custard
comes out clean, about 1 hour and 10 minutes. Remove from the oven and let rest
10 minutes before serving.
Serve with salsa and sour cream, as desired.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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