Wednesday, October 2, 2013

October Recipe ~ Baked Chili Relleno Omelet

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This recipe just fell into my lap, literally.  My mom was getting ready to retire, and on a whim decided that she was going to take something in for her retirement party.  She bought everything, then decided not to make it.  Just my luck, she gave me everything, included a print up of the recipe!  It is very quick and easy to make, and tastes very good.  Lots of flavor without the burn....unless you use burning hot salsa.

Ingredients:
1 large can diced chili peppers
8 oz jack cheese, grated
8 oz cheddar cheese, grated
12 eggs
1 pint sour cream
salt and pepper to taste
cooking spray or 2 Tablespoon melted butter

Optional Toppings:
Avocado Slices
Sour Cream
Salsa

Directions:
 Preheat oven to 350.  Spray bottom of glass 9x11 pan, or grease with melted butter.  Add can of chili to pan and spread  around evenly.  Cover with jack and cheddar cheeses.  In a separate bowl,  quickly whisk eggs and add salt and pepper.  Fold in sour cream.  Pour eggs over cheese in glass pan.  Bake for 40-50 minutes.

Garnish with avocado slices, a dollop of sour cream, or some salsa.  I went for it all and used all three.  Hubby went back for seconds, and he is not a breakfast eater!