Huevos Rancheros Casserole


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With italian peppers and jalapenos, this spicy dish is a flavorful addition to the breakfast line-up.

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  • 11/2 Tbs. unsalted butter, softened
  • 5 to 6 Italian frying (Anaheim) peppers, about 6-inches long
  • 12 eggs, separated
  • 4 C. loosely packed shredded medium or sharp Cheddar cheese
  • 2 C. fresh or frozen corn kernels
  • 1 C. milk
  • 2 jalapeno peppers, seeds and membranes removed, and minced, OR 2 rinsed pickled jalapenos, chopped
  • 1 tsp. salt or to taste
  • Freshly ground black pepper to taste
  • 6 C. purchased tomato salsa, warmed

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Preheat oven to 450 F. Butter a 9-by-13-inch earthenware or glass casserole.Make an incision along each Italian frying pepper and remove the stem, seeds and membranes, keeping the pepper in one piece. Partially fill a saucepan or skillet with water and bring to a boil. Add the peppers, return water to a boil, and cook until peppers are softened, about 3 minutes. Remove and blot with paper towels. Cool completely, then line the bottom of the casserole. In a large bowl, beat egg yolks until smooth, stir in cheese, corn, milk, jalapenos, and salt and pepper. In another bowl, whisk the whites into soft peaks, then gently fold into yolk mixture until almost blended. Scrape into the prepared casserole pan and bake in the middle of the oven until eggs are puffy and the top is lightly browned, about 7 minutes. Turn temperature to 325 degrees, and cook until the eggs are baked through but not dry, 22 to 25 minutes. A knife inserted into the center should come out almost clean. Remove and let eggs sit for a few minutes before cutting into 12 rectangles.

Spoon on salsa and serve.

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