From Taste of Home · · 1m 20s
A Cheesy Egg Puff With Real Heat
A contest-winning brunch bake that layers pepper jack, green chiles and a smoky chipotle romesco you blitz in one go.
In brief
A contest-winning brunch bake that layers pepper jack, green chiles and a smoky chipotle romesco you blitz in one go. Assemble the puff the night before, then bake it 40 minutes before you want to eat. Originally reported by Taste of Home.
Cheesy, spicy, creamy at once
Courtney Sawyer's contest winner works as brunch, lunch or dinner. Eight servings, 30 minutes of prep, 35 in the oven.
“I love this recipe because it is cheesy, spicy and creamy all at the same time.”
Tortilla chips line the dish
Butter a 2-quart baking dish, then scatter half a cup of finely crushed tortilla chips across the bottom. That crust is the whole base layer.
Start with a thick white sauce
Melt 6 tablespoons butter, whisk in equal flour, cook a minute, then stream in 1-1/2 cups whole milk until smooth and thickened.
Off heat, add the tang
Stir in sour cream, chopped green chiles and salt, then cool to room temperature. Cold matters: hot sauce would scramble the eggs.
“Cool to room temperature.”
Eggs and two cheeses go in
Whisk 6 eggs with a cup each of pepper jack and sharp cheddar into the cooled base. Bake at 400 degrees until puffed and golden, 35 to 40 minutes.
One blender, one smoky sauce
Pico de gallo, pepitas, olive oil, tomato paste and a single chipotle in adobo go straight into the blender. Spoon it over warm slices with cilantro.
The one thing
Assemble the puff the night before, then bake it 40 minutes before you want to eat.
