Kate and I raided our mom's large bag of cleaned, individually
wrapped, frozen Hatch green chilis (<-- yes, she is that organized
and foresightful) to make this great-smelling breakfast on Christmas
morning. In the process, we also cleaned out (/raided) her recipe and
cookbook drawer. Kate nabbed a southwestern cookbook that suggested
dumplings made of tamale dough - brilliant, and just happens to be
gluten free. I got some high altitude bread books that might help me
with my serial baking failures in the Mile High City. Happy Holidays!
8 eggs (we used 6, I'd go to 8 or even 10 for more eggy layers)
Block of good cheddar, grated
6-8 green chilis, cleaned
Salt & pepper
Separate eggs. Beat whites until stiff. Whisk yolks till smooth and season with S&P; fold into whites as gently as possible.
Layer egg mixture, chilis, and cheese in a greased 9x13 baking dish, ending w/a layer of eggs so cheese doesn't get crispy. Bake at 350 for about 25 minutes, being careful not to overbake. Serve with avos, salsa, olives, plain yogurt, etc.
8 eggs (we used 6, I'd go to 8 or even 10 for more eggy layers)
Block of good cheddar, grated
6-8 green chilis, cleaned
Salt & pepper
Separate eggs. Beat whites until stiff. Whisk yolks till smooth and season with S&P; fold into whites as gently as possible.
Layer egg mixture, chilis, and cheese in a greased 9x13 baking dish, ending w/a layer of eggs so cheese doesn't get crispy. Bake at 350 for about 25 minutes, being careful not to overbake. Serve with avos, salsa, olives, plain yogurt, etc.
Hey now, I want to inherit cookbooks too!
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