Layers of flavor make fun dish for pepper lovers

This is a fun dish for all the pepper lovers out there. I used a variety of peppers from the garden: jalapeños, bell peppers, Anaheims and poblanos. You can use a mixture as I did, or choose your favorite. The addition of the eggs will give an almost soufflelike texture to the casserole.

You’ll need 8 to 10 peppers, and based on the size of the peppers, you may want to use a few more or less. The number of peppers to be layered into the casserole is flexible.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/ fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.

Chorizo and Roasted Pepper Casserole

8 to 10 peppers (your choice of heat levels)

1 pound Mexican chorizo, casings removed

1 large yellow onion, diced

4 cloves garlic, minced

2 cans Rotel tomatoes

1 teaspoon dried Mexican oregano

3 cups shredded Monterey Jack, Mexican blend or Cotija cheese

12 eggs

cup self-rising flour

Pinch of salt

Chopped cilantro

Sour cream

1⁄3

First, the peppers will need to be roasted, not only to remove the outer skin, but to also impart a charred flavor to them. Preheat the grill to 400 to 450 degrees F., and carefully place the peppers on the grill. Cover and let roast for a few minutes, turning them frequently with tongs as they begin to char. When the peppers have softened and charred, use tongs to remove them to a plastic bag and seal it tightly, or place the peppers in a bowl and cover the bowl tightly with plastic wrap. This will allow the peppers to “sweat,” and you can easily remove the charred outer layer. When the peppers have cooled enough to handle, discard the charred pieces and carefully cut the peppers so they will lay flat. Remove the stems, inner membrane and seeds, and discard.

While the peppers are resting, place chorizo in a large skillet over medium heat. Break the chorizo into pieces with a wooden spoon and, frequently stirring, allow to cook for 3 to 4 minutes. Add onions and garlic and continue cooking for an additional 4 to 5 minutes. Drain well. Add Rotel

tomatoes and oregano and reduce heat to low. Stirring occasionally, let the mixture cook for another 5 to 7 minutes. Remove from heat.

Add one-half of the chorizo mixture to the baking dish. Top with 1 cup of the cheese. Using about half of the peppers, add a layer of the peppers on top of the chorizo mixture.

Repeat the layers using the remainder of the chorizo, 1 cup of cheese and the remaining peppers. In a large bowl, whisk eggs, flour and a pinch of salt together.

Slowly pour the egg mixture over the top of the peppers and sprinkle with the remaining cheese. Bake for 30 minutes, or until the top starts to brown and the eggs are set, but still soft.

Let rest for 2 to 3 minutes, cut into squares and serve. Top with chopped cilantro and sour cream.

Preheat oven to 375 degrees F.

Spray a 9-by-13-inch baking dish with non-stick spray.

Spice things up with this recipe for chorizo and roasted pepper casserole.

PHOTOS BY LAURA TOLBERT Roasting peppers removes the outer skin and gives them a charred flavor.