Ingredients

The following ingredients have 6 Servings
  • 15 ounces La Costena Toreados Peppers
  • 6 ounces queso fresco cheese (crumbled )
  • 8 ounces pepper jack cheese (shredded)
  • 6 eggs (beaten)
  • Salt & pepper to taste
  • 1/4 onion (roasted )

Instruction

  • Place a quarter onion, sprayed with olive oil, in the oven and roast at 425 degrees for 10 minutes. When cool enough to handle, chop.
  • Heat the oven to 425 degrees.
  • Drain the peppers. Separate the peppers and onions and halve the peppers.
  • Spray an 8x8 pan with olive oil spray. Line with ½ of the chiles. Top with ⅓ of the queso fresco and ⅓ of the pepper jack cheese.
  • Top with all of the onions, sprinkled evenly. Top with another ⅓ of the queso fresco and another ⅓ of the pepper jack cheese.
  • Top with the reimagining halved peppers, remaining queso fresco, and remaining pepper jack cheese.
  • Beat the eggs and season well with salt and pepper. Pour evenly over the pepper & cheese mix.
  • Top the pan with foil. Bake for 40 minutes or until hot and bubbly. Remove the foil and bake, uncovered for 5-10 minutes until the top is beginning to brown.
  • Allow the dish to sit for around 10 minutes to set before slicing.