Here’s another delicious recipe from Latin Flavors cookbook from the Latin Women’s Initiative.
The Latin Women’s Initiative is a nonprofit organization dedicated to making a difference in the lives of Latin women and their families through service and support to organizations that provide community resources, education and health services. They have created a beautiful cookbook, Latin Flavors, that is not just your mama’s Tex-Mex…it’s traditional Hispanic fare that the women grew up eating before staking roots in Texas. In fact, Latin Flavors actually won an International Gourmand Award, taking home first place for Latin Cuisine. For decades Houstonians have been begging for this recipe and until now it has remained a guarded family secret. It’s guaranteed not to disappoint you or your guests.
Chiles rellenos are often battered and fried on a dinner menu, but our version is for breakfast and is baked with eggs and chorizo.
8 large poblano chile peppers, roasted and peeled
12 ounces Mexican chorizo, casings removed
1 cup cotija cheese, crumbled or grated
1/2 teaspoon dried oregano (preferably Mexican)
1 cup Monterey Jack cheese, grated
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees and grease a 9×13 inch baking dish. Remove stem end of roasted and peeled peppers. Make a slice vertically through peppers to remove seeds, but keep intact to stuff later. Set aside on paper towels to dry. In a large frying pan over medium heat, cook chorizo, stirring frequently and breaking up any lumps, until slightly brown and cooked through. Drain through a fine strainer to remove excess grease. In a large bowl, mix chorizo, cotija cheese and oregano. Stuff poblanos with mixture and lay in baking dish. Sprinkle 1/2 cup of Monterey Jack cheese over peppers. In a large bowl, whisk eggs until combined and continue whisking in flour, baking powder and salt until only small lumps remain. Pour egg mixture over peppers and sprinkle with remaining cheese. Bake until top starts to brown and eggs are set, about 30 minutes.
Recipe and photo provide by Dancie Perugini Ware Public Relations.