про еду

про еду

суббота, 8 апреля 2017 г.

Chile Relleno Breakfast Casserole

This Chile Relleno Casserole for breakfast will hit the spot. his particular recipe spins off of the traditional chile relleno — a mild green poblano pepper, roasted, stuffed with cheese, battered and then deep fried.
Chile Relleno Breakfast Casserole
  • 12 oz ground pork (pasture-raised is best)
  • 10-12 button mushrooms, sliced (about 2 cups worth)
  • ½ large white onion, diced (about ¾ cup)
  • 10 eggs (free-range organic)
  • ¼ tsp smoked paprika
  • ¼ tsp ground coriander
  • ½ tsp kosher salt
  • pinch of black pepper
  • ½ tsp granulated garlic
  • pinch of cayenne pepper or ground chipotle pepper
  • 3 - 4oz cans of whole green chiles (9 to 10 total)
  • about a tbsp of fat (lard, ghee, or avocado oil work well)
  1. Preheat the oven to 350°F.
  2. Preheat a skillet to medium-high and melt in the fat of choice.
  3. Combine the ground pork and dry spices together, then brown in the preheated pan for about 5 minutes.
  4. While the ground pork is cooking, slice the mushrooms and dice the onions. Add them to the par-cooked ground pork.
  5. Allow those items to cook together for an additional five minutes, while 10 eggs are cracked and whisked.
  6. Remove the pork mixture from the heat and open the cans of whole green chilies.
  7. Slice the whole chile down one side so it is able to lay flat.
  8. Layer 4 or 5 whole, flat chiles in the bottom of a baking dish.
  9. Then layer half of the pork mixture. Place the remaining chilies next, and then finally cover with the last of the pork, mushrooms and onions.
  10. Now slowly pour the whisked eggs over the entire casserole, ensuring it's even distributed -- but do not mix or disturb the layers.
  11. Cover the dish and bake for about 40 minutes in the preheated oven.
  12. Serve warm with some fresh cilantro, guacamole and/or hot sauce!

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