If I make a breakfast surprise with peppers, eggs, cheese and coconut oil, that’s healthy, right?
Um, yeah, sure.
I tried just breading the peppers and frying them in the coconut oil the first time and they pretty much fell apart in the oil so I gave up and did this casserole style instead.
I decided I had to come up with this recipe as Jenn gave me THREE BAGS of peppers from her garden.
Than she apologized.
Seriously? You just gave me three bags of organic pepper goodness and than apologized?
Sweet Jesus, I love my friends.
Of course that was all before I began cutting up three bags of peppers to freeze them and cut off a lot of my thumb.
Thank god for super glue.
And whiskey.
Chili Relleno Breakfast Surprise!
9 Anaheim or Poblano Chili’s
1/4 cup goat cheese
1/4 cup pistachios, chopped
chili powder
2 cups Colby jack cheese
2 ears corn
1/4 cup flour
6 eggs
garlic salt
1/4 cup Greek yogurt
coconut oil
Cut the ends off all the peppers. Mix the goat cheese, pistachios and chili powder. Stuff the peppers with the goat cheese. Cut the corn off the cob and layer in the bottom of a baking dish. Put the peppers on top of this. Mix the eggs, Greek yogurt, garlic salt, and flour. Spread this over the peppers and sprinkle with just a little drizzle of melted coconut oil. Layer the Colby Jack cheese on top and bake at 375 for 25 minutes. Serve with sour cream, hot sauce and fresh avocado slices.
