Chili Rellenos or Huevos Rancheros Amber Style.
Is this what this beautiful happy breakfast disaster is?
Yes this recipe is chock full of goat cheese.
I have no idea what to call this breakfast delight made of Mexican sounding leftovers, goat cheese, corn and delicious salsa
First the salsa
Fresno Chili Salsa
You can find Fresno Chili’s at Whole Foods in the summer time, they are so good.
3 Fresno Chili’s, roasted
1 poblano, roasted
7 tomatillos
1/2 cup tomatoes
juice of two limes
1/4 cup cilantro
lots of salt
3 green onions
3 cloves garlic
Combine all in the food processor.
Happy Breakfast Mexico Casserole
corn and wheat tortillas
canola oil
goat cheese
Cinnamon toscano cheese (Or sharp white cheddar)
2 ears corn on the cob
5 eggs
1/2 cup sour cream
hot sauce
Chili Pepper
2 poblano peppers, roasted
1 egg
1/8 cup flour
1/8 cup corn meal (You can do all corn meal to make this gluten free)
garlic salt
Cut the tortillas into strips. Fry in the hot oil. Mix 1 egg, the flour, corn meal and salt. Dredge the pepper in this and then fry in the oil. Let the hot pepper cool. Mix a little goat cheese, a little shredded Toscano cheese, salsa, 2 tab of the sour cream, hot sauce and one egg. Put this mixture in the pepper. Bake the pepper for twenty five minutes in an oven at 375.
Meanwhile in a baking dish, layer corn, both cheeses, the sour cream mixed with the hot sauce, the tortillas and the eggs. The top layer should be cheese. Bake at 375 20 minutes.
