Ingredients

The following ingredients have 10 Servings
  • 1 pound of potatoes
  • 1 pound of calabacita squash
  • 1 teaspoon olive oil
  • 2 pounds of chorizo
  • 6 large roasted hatch chiles*
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 18 eggs

Instruction

  • Preheat the oven to 375 degrees.
  • Slice the potatoes and calabacita squash into thin triangles. Combine with olive oil on a baking sheet and bake for 45 minutes.
  • Heat a pan over medium heat and add the chorizo, removed from its casing, to create sausage crumbles.
  • Rinse the hatch chile peppers under running water to remove the outside paper-like skin and the seeds. Dry the chiles with paper towels then slice into one inch strips.
  • After the vegetables are done roasting, layer them in the bottom of a large 9x13 inch pan.
  • Reduce the oven temperature to 350 degrees.
  • Add half of the chorizo on top of the vegetables, and then add half of the hatch chile pepper strips on top of the chorizo.
  • Next, whisk the eggs with salt and pepper and pour over the dish.
  • Add remaining chorizo and chiles on top of the egg mixture.
  • Bake the casserole for 25-30 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).
  • Let cool for at least 5 minutes then slice and serve.