Need some brunch inspo? Or just feeling the urge for breakfast for dinner, but with a twist?

Look no further than this semi-spicy, vegetarian chili cheese egg puff. Made extra special by using hatch chilis, which are my favorite, but seasonal pepper.

Ingredients:

10 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

12 oz queso fresco cheese

1 cup pepper jack cheese, shredded

2 cups jack cheese, shredded

1 cup cheddar cheese, shredded

1 tsp tabasco sauce

1/2 cup butter, melted, cooled

2 - 3 hatch chilis, depending on size (you can substitute 2, 4oz cans, if off season)

Directions:

Preheat oven to broil.

Place chili’s on broiler, and broil until skin is black, turning every few minutes.

Once chili’s are roasted, place them in a paper bag, and seal. This will help them steam, and for the skins to release.

Once cool, peel, stem, and seed. I find it’s easier to peel under running water.

Dice chili’s.

Reduce oven temp to 350.

Using a stand mixer, whisk until eggs are light and fluffy.

Whisk together flour, baking powder and salt. Add to eggs, and whisk to combine.

Add all cheeses, and melted butter. Whisk until batter is combined and smooth. Stir in diced chili’s.

Grease a 9 x 13 inch pan.

Bake until top is slightly brown, and eggs jiggle, but aren’t soupy when you shake the pan. Approx 30 -40 minutes.

Serve with salsa, sour cream, and hot sauce.