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Prep
Difficulty
Medium
Time
Estimate
45 mins
Roast the chiles first. Next, start roasting the tomatoes and other salsa ingredients. Peel and deseed the chiles. Stuff with the cheese. Whip up the egg and other ingredients. Place in the oven as the salsa continues to roast. Serve slices of the egg bake with a generous dollop of salsa. This is great for breakfast or lunch.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
This simple egg bake puffs up like a souffle but when it falls flat no one is really sad because it is all about the roasted chilies and oozy cheese in the center. The eggs are simply there to keep those both together. We give directions to start with roasting your own fresh anaheim chilies, but in much of the southwest and Colorado you can buy them easily from farmers already roasted. If you can’t find either fresh, frozen or canned roasted hatch chilies are very easy to find.
