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.
Preheat your oven to 375°F (190°C).
Roast 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.
In 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.
In a blender, combine the soaked walnuts, milk, honey, and vanilla extract. Blend until smooth to create the nogada sauce.
In a bowl, whisk the eggs and season with salt and pepper. Stir in the cooked meat mixture and shredded cheese.
Layer 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.
Pour the remaining nogada sauce over the top of the casserole and sprinkle with extra shredded cheese.
Cover 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.
Remove from oven and let it cool for a few minutes. Before serving, garnish with pomegranate seeds and cilantro.
Tell us your preferences and we will create a personalized Chiles en Nogada Breakfast Casserole for you