Jalapeño Poppers Meet Frittata In Tex-Mex Mash-Up From Rach

This easy, cheesy casserole is a great way to feed a crowd for breakfast or brunch.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400˚F with rack 1 rung above center.

Step 2

In a food processor, combine the avocado with juice of 1 lime and crema or sour cream, then puree and transfer to squeeze bottle or small dish.

Step 3

Place 1 jalapeño pepper, half the onion, and 1 clove of garlic in a bowl with salt and juice of remaining lime. Let stand 10 minutes, then add tomatoes, cilantro, cumin and scallions.

Step 4

Whisk up eggs, hot sauce, salt and pepper.

Step 5

Heat a 12-inch, nonstick oven-safe skillet over medium to medium-high heat, add oil, 2 turns of the pan, then melt butter into oil. Add remaining onions, sweet peppers, and remaining jalapeño peppers and garlic, soften 3-4 minutes, then add chips and top with eggs, then gently stir in the cream cheese. Settle the eggs a minute and transfer to oven. Bake 20 minutes, top with pepper jack and return to oven 15 minutes to set and brown. Cool a few minutes, then top with pickled jalapeño-tomato mixture and drizzle with crema to serve.

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