Recipe: Diana's Breakfast Chile Relleno Casserole

SAN ANTONIO - You just can't skip breakfast! So we asked Diana Barrios Trevino to join us on the San Antonio Living Show Thursday morning with a delicious and simple to make breakfast treat. She says the hardest part is the roasting, peeling and removing the inside of the poblano peppers. Click here to watch…

Ingredients…

• 6 poblano chile peppers, roasted, peeled and seeded
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo or spicy country sausage
• 1 cup onions, chopped
• ½ cup red bell pepper, chopped
• 4 garlic cloves, finely chopped
• 10 eggs
• 3 cups half-and-half
• ½ teaspoon hot red pepper sauce, like Tabasco
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup green onions, chopped, green tops only
• ¼ cup cilantro, chopped
• 1 ½ cups Chihuahua cheese, shredded (or Monterrey Jack)
• 1 ½ cups yellow cheese, shredded

See directions below for roasting the poblano chilies.

Preheat oven to 350 degrees.

Butter a 9 by 13-inch baking dish and then spread the chiles in a flat layer across the bottom of the dish.  You may also slice the poblano peppers. 

Separately, in a large pan, sauté the chorizo over medium heat making sure to break up the meat until cooked for approximately 3 to 4 minutes. Drain any fat from the pan.  Add the onions and bell peppers and stir, cooking for 3 to 4 minutes.  Add garlic and cook for 1 minute.  Remove from the heat.

In a bowl whisk eggs and half-and-half with the hot sauce, salt and pepper.

In another bowl combine the green onions, cilantro and cheeses.

Place ½ of the sausage mixture over the chiles and then top with half of the cheese mixture. Repeat the layering. Next, pour the egg mixture over the ingredients. Cover with foil and place in the refrigerator for a few hours or overnight.

Place in heated oven and bake for 1 hour and 15 minutes.  Remove and enjoy! 

Note: it will be extremely hot when you remove it from the oven.  Let it sit for a few minutes.

Preheat the oven to 350 degrees. Lightly brush the chilies with vegetable oil and place on a cookie sheet. Roast for about 30 minutes, turning the chilies very 10 minutes, until the skin begins to split and peel. Place the chilies in a plastic bag, seal, and let cool and steam until thoroughly cooled. When the peppers are cool, peel off the thin skin. Cut them lengthwise in half, and remove the seeds and membranes.

You can also do this on the stovetop instead of the oven. Place the peppers in a large skillet over medium to high heat and cook, turning them every 10 minutes until the skin begins to split and peel, about 30 minutes. The peppers will darken in color. Peel and clean the peppers as directed above.