Egg Casserole With Chili Peppers Delights Tastebuds
Find out how to make an egg casserole with chili peppers for a memorable brunch or breakfast. Tastebuds will appreciate this Southwestern delight.
Most chili peppers eaten in the US get their start in the “chili belt”, a growing region that includes Arizona and New Mexico. Throughout the Southwest, it’s not uncommon to see bright red or green chili peppers, both real and ceramic, hanging in kitchens and on porches. The edgy flavor the real ones bring to a variety of foods, elevating them from bland to grand, is legendary. No matter whether in spreads, sauces, or casseroles, they are a proven method to take an ordinary dish a few notches up, and elevate it to one that will long be remembered. A great example is the delicious egg casserole with chilies, known formally as “Chili Rellano” (ray-en-yo).
Green Chilies for Milder Flavor
While an adventurous soul might want to use red chili peppers, this recipe calls for the milder, green variety, which still impart a great flavor, though less fiery. Not only delicious, and sure to please guests or family members, this is a casserole that is relatively easy and economical to make,
A Do-ahead Breakfast Casserole
Chili Rellano can also be done ahead, a real boon to busy hostesses. As a matter of fact, since it must be covered and chilled for at least a few hours, it lends itself well to preparation the night before breakfast or brunch, and can be brought out piping hot from the oven and ready to serve the next morning. Who wouldn’t want to give this tasty dish a try?
What’s Needed for Chili Rellano
Assemble a 9″x13″ glass dish, mixing bowl, spatula, measuring cup and spoons, hand mixer or beater. Then, make sure you have the following ingredients on hand:
6-9 slices white bread (enough to cover bottom of dish), crusts trimmed
Butter (4-5 tablespoons, or to taste)
3 cups shredded sharp cheddar cheese
3 cups shredded Monterey Jack cheese
1 can, jar green diced chilies (about 7 oz.)
6 medium eggs
2 1/4 cups milk
2 tablespoons paprika
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/4 reaspoon garlic powder
1/4 teaspoon dry mustard
Though the ingredients listed above are quite simple, preparing this dish is a cinch. Just follow the steps below to a tasty ending.
Steps to Make a Great Egg Casserole for Breakfast or Brunch
1. Spread one side of trimmed bread slices with butter (about 1/2 tablespoon per slice, less to taste)
2. Arrange bread slices in 9″x13″ glass baking dish, butter side down, and covering bottom as one layer
3. Sprinkle with 3 cups shredded sharp cheese, followed by the shredded Monterey Jack
4. Spread green chilies evenly over cheeses.
5. In mixing bowl, beat together the eggs, milk, paprika, salt, oregao, pepper, garlic powder and dry mustard UNTIL well-blended.
6. Pour mixture over cheese.
7. Cover and chill for at least 4 hours (overnight is fine).
8. Bake UNCOVERED at 350 degrees for 50 minutes, or until light brown. (Ovens vary, 325 degrees works for some.)
9. Let stand 10 minutes before serving.
A Southwestern Brunch Dish With Eggs and Chilies To Be Remembered
With such a wonderful dish, sure to be enjoyed by family and friends alike. it might be fun to create some atmosphere to go with the meal. With a little imagination, it can easily reflect the region from where the chilies, the stars of the casserole, hail. For an even more memorable brunch, use Southwestern place mats, with woven patterns in desert colors, or other cute motifs characteristic of the region.
That way, diners can be taken on two journeys at once. One is undoubtedly a trip to awaken the tastebuds, while the other conjures up a visit to Tucson or Santa Fe… without leaving home. Chances are the recipe, along with the place setting enhancements, should be kept on hand for future Southwestern travels!
