Southwest Egg Puff with Chipotle Romesco Sauce
I love this recipe because it is cheesy, spicy and creamy all at the same time. It makes the perfect light brunch, lunch or dinner. Make it the day before or several hours beforehand, then pop them in the oven 40 minutes before serving. —Courtney Sawyer, Bellingham, Washington
Ingredients
- 2 tablespoons butter, softened
- 1/2 cup finely crushed tortilla chips
- EGG PUFF:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1-1/2 cups whole milk
- 1/2 cup sour cream
- 3 tablespoons chopped green chiles
- 1/2 teaspoon salt
- 6 large eggs
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- CHIPOTLE SAUCE:
- 1 cup pico de gallo
- 1/2 cup salted pepitas
- 1/4 to 1/3 cup olive oil
- 3 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce
- 1/4 teaspoon salt
- Minced fresh cilantro, optional
Directions
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1Preheat oven to 400°. Grease a 2-qt. baking dish with softened butter. Sprinkle bottom with crushed tortilla chips; set aside.
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2For the egg puff, in a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring until smooth. Cook until thickened, stirring consistently, 2-3 minutes. Remove from heat; add sour cream, green chiles and salt. Cool to room temperature.
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3Whisk eggs and cheeses into cooled mixture. Pour into prepared baking dish. Bake until puffed and golden brown, 35-40 minutes.
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4Meanwhile, place all sauce ingredients into a blender or food processor until smooth. Serve with warm egg puff and garnish with cilantro, if desired.
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