During Hatch green chile season, it’s not hard to pick the perfect pepper and use it to kick up the flavor of a simple, southwestern-inspired egg and cheese bake.
1 lb. fresh Hatch or Poblano Peppers (or about 2/3 lbs. if buy store roasted)
10 large eggs
1 ½ cup milk
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
8 ounces queso fresco, finely crumbled (divided)
1 ½ cup leftover rice (or frozen prepared rice)
1 cup crushed corn tortilla chips
¼ cup chopped fresh cilantro leaves
4 ounces OPA Jalapeno Ranch Greek Yogurt Dressing
4 ounces prepared salsa
Preheat oven to 400 F degrees.
Place whole peppers on a baking sheet and roast in oven for approximately 20 minutes, flipping once, or until skin blistering and starting to blacken in places.
Remove peppers from oven and place in zip-top bag on counter for 20 minutes to cool and help skin slip off.
Remove peppers from bag and skin should slip away. Cut in half and rinse out seeds, dispose of stem.
Slice each pepper lengthwise into a total of 4 long strips (for total of 12 strips). Keep 8 strips “as-is” and then dice up the 4 remaining strips. Set aside.
In large mixing bowl whisk together eggs and milk. Wisk in pepper, garlic powder, onion powder and cumin. Next, stir in 4 ounces of cheese, leftover or frozen prepared rice, crushed tortilla chip, chopped cilantro and remaining diced chiles.
Lay roasted pepper strips in a spoke pattern on top of egg mixture. Sprinkle with most of the remaining cheese (save a little extra for garnish at serving).
Bake for 20 minutes in center rack of oven or until puffed, top turning golden and eggs are set in center. Remove from oven and let cool for 10 minutes before cutting into 8 wedges and serving.