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Lilly’s Table

 
 
Roasted Salsa
© Lillys-Table.com Photo of Chili & Egg Casserole
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Chili & Egg Casserole

from Chili Cheese Egg Bake & Roasted Salsa, the Week of October 23, 2016.
View the next recipe for this meal.

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.

Ingredients

  • 5 eggs
  • 8 hatch chilis, fresh or roasted
  • 6 ounces monterey jack
  • ¼ cup cornmeal
  • ¼ cup milk, or water
  • ½ teaspoon salt

Serving Size: 4 People

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Preparation Instructions

If starting with fresh peppers, plan to roast them first. If you have a gas stove they can be placed individually on the open flame and rotated until the skin on each side is blackened. If you have an electric oven, spread them on a baking sheet and place under the broiler rotating every few minutes until they are evenly blackened. Regardless of the method used, place the blackened peppers in a dish and cover with a lid to cool for at least 10 minutes. This will cause the skin to loosen from the pepper making it easier to remove the roasted off skin.

Preheat the oven to 350.

In addition to removing the skin, rinse it gently and also remove the seeds. Spread these peppers on the bottom of a casserole dish. Cut the chunk of cheese into thick strips and stuff inside each pepper. Whip the eggs, milk, cornmeal and salt together. Pour over the chilies and spread gently into any cracks.

Bake for 20-30 minutes until the eggs are no longer runny in the center and the top is slightly golden.