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Poblano-Chorizo Egg Bake

  • Prep 40 min
  • Total 1 hr 50 min
  • Ingredients 14
  • Servings 12

Ingredients

2
large poblano chiles
1
lb fresh bulk chorizo sausage
2
cans (8 oz each) Pillsbury™ Place 'n Bake® refrigerated crescent rounds
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup plum (Roma) tomatoes, seeded, coarsely chopped (about 4)
1
cup shredded Cheddar cheese (4 oz)
1
cup shredded Monterey Jack cheese (4 oz)
10
eggs
1 1/2
cups milk
1/2
teaspoon ground cumin
Salt and pepper, if desired
2
tablespoons milk
2/3
cup nacho-flavored tortilla chips, crushed
Salsa, if desired
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
14g
69%
Trans Fat
0g
Cholesterol
230mg
77%
Sodium
960mg
40%
Potassium
460mg
13%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
15%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This recipe can be made ahead. Prepare and refrigerate up to 2 hours before baking.

Poblano chiles are mild, dark green chiles that are about 4 to 5 inches long.

Directions

  • 1 Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat 6 to 8 minutes, turning frequently, until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.
  • 2 Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 3 In 10-inch skillet, cook sausage over medium-high heat about 7 minutes, breaking into small pieces, until thoroughly cooked. Drain well; move to plate lined with paper towel. Pat with towel to remove additional grease.
  • 4 Separate dough into total of 16 rounds. Cut each of 9 rounds into 4 pieces. Arrange pieces evenly in baking dish. Cut remaining 7 rounds in half for topping; set aside.
  • 5 Spread sausage, beans, tomatoes and both cheeses evenly over crescent pieces in baking dish.
  • 6 In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.
  • 7 Dip reserved crescent halves into 2 tablespoons milk; roll in crushed chips. Place around edge of baking dish.
  • 8 Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.

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