Chile Egg Bake

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

5 large eggs
1 Tbsp flour
1/2 tsp baking powder
1 cup ricotta or 2/3 cup small curd cottage cheese
1 1/2 cups Monterey Jack cheese, divided
1/2 cup parmesan cheese
1 Tbsp butter, melted, plus more for baking dish
2 Tbsp diced green chiles (1-2 small)
1/8 tsp pepper

Instructions:

Preheat oven to 350°F. Butter an 8×8 inch baking dish. Whisk together the eggs, flour, baking powder, ricotta or cottage cheese, 1 cup of Monterrey Jack, the parmesan cheese, butter, chiles and pepper until combined. Pour into the baking dish, top with the reserved ½ cup Monterrey Jack and bake for 35-40 minutes, or until the top is lightly golden and the center has puffed up. Let rest for 10 minutes and then serve. Toppings can include pico de gallo, chopped green onions, avocado and sour cream.

Adapted from eclecticcook.com