Green Chili Casserole

The first time I had a casserole similar to this one was at a Bed and Breakfast on Lake Mineral Wells. It was served with mimosas and biscuits with jalapeno jelly. This can be made as a vegetarian dish if you omit the bacon.

Extra-virgin olive oil
8 slices center cut bacon
10 eggs
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 cloves garlic, roasted and minced
1/3 c. fresh cilantro, minced
1 tablespoon cayenne pepper sauce
3 (4-oz.) cans diced green chiles
2 c. Cheddar cheese, grated
1 c. Asadero cheese, grated
12 strips pickled cactus, for garnish

Preheat the oven to 325 degrees F. Grease a large baking dish with the olive oil using a paper towel.

Cook and crumble the bacon. In a large bowl, combine bacon with the remaining ingredients, except pickled cactus. Pour the egg mixture into the baking dish and smooth out the top. Bake until the center doesn't jiggle 40-50 minutes.

Cool completely in the baking dish, on top of a wire rack. Cut the casserole into twelve pieces. Tie each cactus strip into a loose knot. Place one knot on top of each serving of casserole.

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