- 6 poblano chile 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 1 teaspoon chili powder
- 1 tablespoon plus 2 teaspoons vegetable oil, or more as needed
- 5 flour tortillas
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon Emeril's Kick It Up! 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
- Simply Salsa
- Sour cream, for garnish
- Preheat the oven to 350?F.
- Roast the chile peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or on top of a gas or charcoal grill.) Place the blackened peppers in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and stems.
- Grease a 9 x 13-inch baking dish with the butter. Spread the poblanos in a flat layer across the bottom of the dish.
- 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.
- In a separate skillet, heat about 1 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until softened, about 30 seconds per side. Remove from the pan and cut into quarters. Add more oil to the pan and repeat with the remaining tortillas.
- Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl and whisk. Combine the green onions, cilantro, and cheeses in a medium bowl and mix well.
- Spoon one-third of the sausage mixture over the poblanos in the baking dish, top with one-third of the tortilla quarters, and then one-third of the cheese mixture. Repeat the 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.
- Bake the casserole, uncovered, 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 the salsa and sour cream.
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