This picture might not look like much, but its the warm gooey goodness beneath the biscuit topping that's the special part. We had this a few weeks ago for Fast Sunday breakfast-for-dinner with the Cresaps. I was craving it, so I made it again last night. And I then proceeded to eat several pieces, filling me so full of protein that I wasn't even interested in dessert (which is a big deal). It's so yummy!
Ingredients:
1/4-1/2 cup butter (1/2-1 stick)
2 7-oz. cans diced green chiles, drained (though I used half that much last time and it was fine)
1/2 lb. chorizo sausage, browned and drained (the recipe lists this as optional--we used kielbasa both times and it was so yummy)
1 8-oz. pkg. shredded cheddar cheese
1 8-oz. pkg. shredded Monterey Jack cheese
4 eggs
2 cups milk
1 cup biscuit mix* (see recipe below)
1 tsp. chili powder or southwest seasoning
1/2-1 tsp. freshly ground pepper
*Homemade biscuit mix:
3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
*Stir together the dry ingredients, and then blend in the shortening. Store in the fridge.
Directions:
Preheat the oven to 350 degrees. Melt the butter in a 9x13 glass baking dish. Layer the chiles over the butter. Sprinkle with the browned chorizo, if using. Layer the shredded cheeses over the sausage. In a separate bowl, mix together the eggs, milk, biscuit mix, chili powder and pepper. Pour over the other ingredients in the pan. Bake at 350 degrees for 30-40 minutes or until golden brown. Serves 10-12. (I halved it last time and it was plenty.)
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