Emeril's Mexican Breakfast Casserole

1  cup		chopped yellow onions
1/2  cup		chopped red bell peppers
4  teaspoons		minced garlic
4  teaspoons		chili powder
5		corn tortillas,s quartered
10		large eggs
3  cups		half-and-half
1/2  teaspoon		hot red pepper sauce
1/2  teaspoon		salt
1/2  teaspoon		freshly ground black pepper
1/2  cup		chopped green onions, green tops only
1/4  cup		chopped fresh cilantro
1-1/2  cups		grated pepper jack
12  ounces		grated medium cheddar

Tip: Click on the ingredient links to learn the nutritional information for all the Emeril's Mexican Breakfast Casserole ingredients. The serving size for any ingredient in Emeril's Mexican Breakfast Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Ingredients
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish

Directions
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

Butter a 9 by 13-inch baking dish. Spread the chilies in a flat layer across the bottom of the dish.

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

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

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

Preheat the oven to 350 degrees F.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Recipe courtesy of Emeril Lagasse, 2001