Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Green, canned or freshly prepared, Poblano

  2. Oil spray

  3. 4 cups 584g / 20oz Large, coarse bread crumbs, from fresh

  4. Bread, left out to dry overnight (crumbs

  5. Of leftover

  6. Skillet-sizzled cornbread preferred, but

  7. Good

  8. Crusty whole-wheat bread crumbs may also

  9. Be used)

  10. 1 cup 146g / 5.1oz Grated extra-sharp Cheddar cheese - (4 oz)

  11. 8 cups 1584g / 55oz Eggs - beaten lightly (large)

  12. 2 cups 474ml Milk

  13. 1 Hot sauce

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. 2 oz 56g Neufchatel or cream cheese - divided into 8 pieces

  17. Optional "Arkansalsa" - for serving, (see recipe)

Instructions Jump to Ingredients ↑

  1. If using fresh Poblano chile, char on all sides directly over the flame, turning with tongs until chile has blackened. Transfer charred chiles (2 to 3 Poblanos will yield 1/2 cup finished product) to a heat-proof bowl, cover tightly with film, and let cool gradually, enclosed with their own steam. After about 1/2 hour, peel chiles, discard stem, fiber, and seeds, and dice. Set aside.

  2. Preheat oven to 350 degrees. Oil spray 8 to 10 (1-cup) ramekins, or 1 (14- by 11-inch) shallow baking dish. Scatter dish or dishes with crumbs, and sprinkle crumbs with cheddar.

  3. In a medium bowl, combine eggs, milk, hot sauce, salt and pepper. Whisk to blend. Whisk in diced chiles. Ladle and pour this mixture over the cheesed bread crumbs in ramekins or pan. Push 1 piece of the Neufchatel into each ramekin, or at intervals throughout the single pan.

  4. Bake until the eggs are set and slightly puffed, about 30 minutes for large pan, 20 for ramekins. Do not overbake. Serve with "Arkansalsa" on the side.

  5. This recipe yields 8 servings.


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