This easy, cheesy Tex-Mex-inspired casserole is a great way to feed a crowd for breakfast or brunch.
- 1 avocado, pitted and scooped
- 2 limes
- 1 cup Mexican crema or sour cream
- 3 jalapeño peppers, seeded and finely chopped
- 1 medium red or white onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 2 vine tomatoes (or 4 plum tomatoes), seeded and chopped
- One handful cilantro, chopped
- ½ teaspoon ground cumin
- 2 scallions, finely chopped (whites and greens)
- 2 teaspoons hot sauce (Rach's go-to is Frank's)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red or green sweet/mild pepper, chopped
- About 2 cups lightly crushed Nacho corn chips
- 12 eggs, beaten
- 3 ounces cream cheese, diced
- ½ pound pepper jack cheese, shredded
Preheat oven to 400˚F with rack 1 rung above center.
In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish.
Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime. Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions.
Whisk up eggs, hot sauce, salt and pepper.
Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil. Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese. Settle the eggs a minute and transfer to oven. Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown. Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve.