Wednesday, November 20, 2013
chiles and chorizo bake
Chiles and Chorizo Bake
Adapted from the awesome folks at Daisy's World!
4 green chiles of your choice
8 oz. chorizo sausage
2 tablespoons butter
8 oz. frozen hashbrown potatoes
1/2 cup milk
1 teaspoon salt
1 teaspoon black pepper
1/2 Tablespoon smoked paprika
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
Preheat broiler in the oven. When the broiler is heated, place green chiles on a tray and place tray directly under broiler and cook until skins are blackened and charred on both sides. Remove from oven and place chiles into a ziptop bag to steam for 15 minutes. Meanwhile, reduce heat in oven to 350 degrees. In a cast iron skillet or other oven safe pan, cook chorizo over medium heat until cooked through. Remove from pan using a slotted spoon and leave the residual grease in the pan. Add butter to pan and allow to melt. Add in frozen hashbrowns and toss to coat. Cook hashbrowns until soft and only slightly crispy. Meanwhile, whisk together the eggs, milk, salt, pepper and smoked paprika. Set aside. Remove chiles from the bag and remove skins, seeds and ribs. Roughly chop and place on top of the cooked hashbrowns. Top with the cooked chorizo, then both the shredded cheeses and then pour over the egg mixture. Pop entire pan into the preheated oven and cook for 25-30 minutes or until eggs are set. Remove from oven and enjoy!