Mexican
Chiles en Nogada Breakfast Casserole
A delicious and unique twist on the traditional Mexican dish, this breakfast casserole features layers of roasted poblano chiles stuffed with a savory meat filling, topped with a creamy walnut sauce and fresh pomegranate seeds.
Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
35
Protein
20
Carbs
40
Fat
5
Fiber
0g
Sodium
Ingredients
- 4 large poblano chiles
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup walnuts, soaked in water for 2 hours
- 1 cup milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup pomegranate seeds
- Fresh cilantro for garnish
- 5 large eggs
- 1 cup shredded cheese (Mexican blend or queso fresco)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Roast the poblano chiles over an open flame or under a broiler until the skins are blistered and charred. Place them in a plastic bag to steam for about 15 minutes, then peel off the skins, cut a slit, and remove the seeds.
- 3In a skillet over medium heat, sauté the diced onion and garlic until translucent. Add the ground beef, cumin, cinnamon, diced tomato, salt, and pepper. Cook until the meat is browned and cooked through. Set aside.
- 4In a blender, combine the soaked walnuts, milk, honey, and vanilla extract. Blend until smooth to create the nogada sauce.
- 5In a bowl, whisk the eggs and season with salt and pepper. Stir in the cooked meat mixture and shredded cheese.
- 6Layer the casserole: Spread a thin layer of nogada sauce at the bottom of a greased baking dish. Place two poblano chiles in the dish and fill them with the egg-meat mixture. Repeat the process with the remaining poblano chiles, adding nogada sauce between layers.
- 7Pour the remaining nogada sauce over the top of the casserole and sprinkle with extra shredded cheese.
- 8Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is set and golden.
- 9Remove from oven and let it cool for a few minutes. Before serving, garnish with pomegranate seeds and cilantro.
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