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Title: Chilies Rellenos Breakfast Bake
Categories: Potatoes, Chilies, Pork, Dairy, Cheese
Yield: 15 servings
20 oz Bag refrigerated shredded
- hash brown potatoes
28 oz Can whole green chilies
1 c Chunky salsa
1 lb Fresh chorizo; cooked,
- drained, crumbled
2 c Shredded Mexican cheese
- blend
6 lg Eggs
1/2 c Milk
1/4 ts Ground cumin
Salt & pepper
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Warm flour tortillas (8")
Sour cream
Additional salsa
Srt oven # 350 F/175 C.
In a greased 13x9-inch baking dish, layer half the
potatoes; all the chiles, opened flat; all the salsa;
half the sausage; and half the cheese. Repeat layers
with remaining potatoes, sausage and cheese.
Beat eggs and milk; add cumin, salt and pepper. Pour
over potato mixture.
Bake, uncovered, until eggs are set in center, 35-40
minutes. Let stand 15 minutes. If desired, serve with
warm tortillas, sour cream and additional salsa.
Recipe by Joan Hallford, North Richland Hills, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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