Ingredients
- 1 pound of potatoes
- 1 pound of calabacita squash
- 1 teaspoon olive oil
- 2 pounds of chorizo
- 6 large roasted hatch chiles*
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 18 eggs
Instructions
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Preheat the oven to 375 degrees.
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Slice the potatoes and calabacita squash into thin triangles. Combine with olive oil on a baking sheet and bake for 45 minutes.
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Heat a pan over medium heat and add the chorizo, removed from its casing, to create sausage crumbles.
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Rinse the hatch chile peppers under running water to remove the outside paper-like skin and the seeds. Dry the chiles with paper towels then slice into one inch strips.
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After the vegetables are done roasting, layer them in the bottom of a large 9×13 inch pan.
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Reduce the oven temperature to 350 degrees.
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Add half of the chorizo on top of the vegetables, and then add half of the hatch chile pepper strips on top of the chorizo.
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Next, whisk the eggs with salt and pepper and pour over the dish.
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Add remaining chorizo and chiles on top of the egg mixture.
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Bake the casserole for 25-30 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).
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Let cool for at least 5 minutes then slice and serve.* I used chicken chorizo sausage here because the pork chorizo is just a little too greasy for me!*
Recipe Notes
If you can’t find pre-roasted hatch chiles, follow these instructions to roast them:
- Set your oven to broil. Line a baking sheet with aluminum foil.
- Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.
- Once they peppers are evenly blistered and charred, remove from oven and let cool.
- Once the peppers are cool to the touch, remove their skin and seeds under running water or in a bowl of water.
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