1 1/2 tb Unsalted butter; softened
6 Bell peppers; about 6" long
12 Eggs; separated
4 c Cheddar cheese; shredded
2 c Fresh or frozen corn kernels
1 c Milk
2 Fresh jalapeno peppers
- seeds & membranes removed
- and minced, -OR-
- Use pickled jalapenos that
- have been rinsed
- and prepared the same way
1 ts Salt; or to taste
Freshly ground black pepper
6 c Purchased or homemade salsa;
- warmed
Preheat oven to 450 F. Butter a 9x13" oven-proof glass or
earthenware casserole dish. Make an incision along the length of
each bell pepper and remove the stem, seeds and membranes, keeping
the peppers whole. Fill a medium-size saucepan or skillet halfway
with water and bring it to a boil. Add the peppers, let the water
return to a boil and cook until the peppers are just softened,
about 3 minutes. Remove and blot them very dry with paper towels.
Let them cool completely and then line the bottom of the casserole
with them. Separate the eggs into 2 large bowls. Beat the yolks
until smooth, then stir in the cheese, corn, milk, jalapeno
peppers, and salt and black pepper. Whisk the whites until soft
peaks form, then fold them into the yolk mixture, gently stirring
just until almost blended. Scrape the mixture into the prepared
dish and transfer it to the middle rack of the preheated oven. Bake
just until the eggs are puffy and the top is lightly browned, about
7 minutes. Reduce the heat to 325 F and continue cooking until the
eggs are baked through but not dry, 22 to 25 minutes. Test by
inserting a knife into the center. It should come out almost clean.
Remove the pan and let it sit for a few minutes before cutting the
casserole into 12 rectangles. Serve each portion with some salsa
spooned on top.
Recipe by Joanna Pruess - Prodigy Guest Chefs Cookbook
