Recipe by: Johnna J., State Winner of "America's Best Recipe Contest"
Poblano or also called Ancho Peppers, and cilantro, are easily grown in gardens in Arizona, even with the hot temperatures and always sunny days in the summer. This is a great dish with bacon or breakfast sausage, or it can be a side dish with dinner!
Make This Recipe
1 cup cream
1/4 cup melted butter, unsalted
1/2 teaspoon salt dash of cayenne pepper, to taste
1-1/4 cup cracker crumbs (saltine or Ritz crackers)
2-1/4 cups shredded Monterey Jack cheese
2 fresh poblano peppers (also called ancho)
4 Eggland's Best Hard-Cooked Peeled Eggs, sliced
2 teaspoons chopped cilantro
2 tablespoons butter
*Optional: Cherry Tomatoes
Heat oven broiler on high; place poblanos under broiler on a foil-lined baking sheet and broil until both sides of skins have blackened.
Turn broiler off, and pre-heat oven to 350 degrees F.
Remove and place in a ziplock bag for a couple of minutes. Remove soft blackened parts, cut in half and remove seeds. Slice into pieces.
Mix milk, cream, melted butter, salt, and cayenne, blend well.
Cook on top of a double boiler, stirring, until smooth and thickened. Set aside.
Butter a 2-quart casserole, place a thin layer of cracker crumb; cover with a thin layer of cream sauce; top with a layer of cheese, a sprinkling of the poblano pieces and then the egg slices.
Continue with layers in same manner and then top with a mixture of combined - 1/4 cup each cracker crumbs and cheese mixed with the cilantro.
Dot top with the 2 tablespoons butter
Optional: place tomatoes in the mixture
Bake in oven for 30 to 40 minutes or until bubbling and top is brown making sure not to cook too long as it should be creamy.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.