Directions:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1741.83 Kcal (7293 kJ) | ||
| Calories from fat | 999.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.07g | 171% | |
|---|---|---|---|
| Cholesterol | 638.29mg | 213% | |
| Sodium | 2318.15mg | 97% | |
| Potassium | 959.53mg | 20% | |
| Total Carbs | 123.15g | 41% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 10.61g | 42% | |
| Protein | 67.11g | 134% | |
| Vitamin C | 47.7mg | 79% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 13.6mg | 76% | |
| Calcium | 975.7mg | 98% | |
| Amount Per 100 g | |||
| Calories | 206.05 Kcal (863 kJ) | ||
| Calories from fat | 118.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.14g | 171% | |
|---|---|---|---|
| Cholesterol | 75.51mg | 213% | |
| Sodium | 274.22mg | 97% | |
| Potassium | 113.51mg | 20% | |
| Total Carbs | 14.57g | 41% | |
| Sugars | 1.05g | 35% | |
| Dietary Fiber | 1.26g | 42% | |
| Protein | 7.94g | 134% | |
| Vitamin C | 5.6mg | 79% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 1.6mg | 76% | |
| Calcium | 115.4mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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