Southwest Egg Puff with Chipotle Romesco Sauce

Total Time Prep: 30 min. Bake: 35 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

  1. Preheat oven to 400°. Grease a 2-qt. baking dish with softened butter. Sprinkle bottom with crushed tortilla chips; set aside.
  2. For 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.
  3. Whisk eggs and cheeses into cooled mixture. Pour into prepared baking dish. Bake until puffed and golden brown, 35-40 minutes.
  4. Meanwhile, place all sauce ingredients into a blender or food processor until smooth. Serve with warm egg puff and garnish with cilantro, if desired.

Nutrition Facts

1 serving (1 slice + 1/4 cup sauce): 463 calories, 39g fat (18g saturated fat), 211mg cholesterol, 633mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 16g protein.

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
Recipe Creator

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