What's for Breakfast - Yami's Chile Relleno Bake

I adapted this from a Pioneer Woman recipe. She made hers without the tortillas, but served it with tortillas. I thought, wouldn't it be delicious with the tortillas INSIDE the dish, soaking up all of that yummy eggy goodness? Guess what? The answer is yes!

Words cannot express how yummy this is. Just make it and taste for yourself.

Start by pre-heating your oven to 350 degrees. Spray a 9x9 glass baking dish with vegetable spray.

Drain one can of whole fire-roasted green chilies, slice them in half and scrape out the seeds.

Grate about 2 c. pepper jack
cheese.









Mix together 5 large eggs, 1 c. milk, 1/2 c. water, 1/4 t. cumin, 1/2 t. paprika, 1/4 t. cayenne pepper, salt and pepper.

Tear two corn tortillas in half and place them in the baking dish with the straight edges against the sides.

Place half of the chilies on top of the tortillas.

Distribute 1 c. of the cheese over the chilies.

Tear two more corn tortillas into bite-sized pieces and layer over the cheese.

Place the remaining chilies on top of the tortilla pieces and finish with the remaining cheese.

Now pour the egg mixture over the layered ingredients.

Ready to go into the oven! 

Place the dish on the top rack and bake for 35-40 minutes.

Mmmm, I'm getting hungry...

Serve with avocado slices, salsa, sour cream, hot sauce, or whatever else you can dream up!

Breakfast!

You can make this the night before and just re-heat in the morning for a delicious, quick meal. Enjoy!