Puffy Chile Con Queso Broccoli Brunch Bake
Puffy Chile Con Queso Broccoli Bake! Comforting! Fancy! Crave-able! Easy-To-Make! All those foodie descriptive words I love to hear when reviewing a recipe!
Puffy Chile Con Queso Broccoli Brunch Bake is a symphony of textures and tastes. It boasts a glorious golden brown puffed pastry crust that encases a comforting egg, ricotta cheese, and broccoli filling. ️ The secret? A touch of heat from Desert Pepper Chile Con Queso balanced beautifully by the sweetness of their Peach Mango Salsa. It's a flavor explosion that will have you swooning!
I am entering Chile Con Queso Broccoli Brunch Bake in the Desert Pepper Blogger Recipe Contest brunch category. It is so crave-able I plan to making it again this morning!
Why I Love Puffy Chile Con Queso Broccoli Brunch Bake
Easy to Make:
Ready in under 2 hours, this recipe is perfect for a weekend brunch with friends or family.
Endlessly Customizable:
Don't like broccoli? Swap it for spinach, asparagus, or even sun-dried tomatoes and olives! Olives and marinated artichoke hearts with Italian Herbs is a tasty change too.
Flavorful and Versatile:
This bake is a crowd-pleaser that is perfect for brunch, lunch, or dinner. I couldn't resist it – I ate it three times in one day! And I am craving it as I write!
Tips on Making Broccoli Brunch Bake
Thaw 2 sheets of puff pastry covered on a sheet of parchment paper for 10 minutes before cutting it.
Render the fat from pancetta in a skillet before adding it to the filling. Or if you are using bacon make sure it is extra crispy!
Blanch fresh broccoli florets in boiling salted water with 1/2 teaspoon baking soda, for 1-2 minutes, just until tender crisp.
Use a 9-inch springform pan that has been lined with parchment paper. Coat the pan and paper with cooking spray to prevent sticking. I prefer to use butter!
Whisk eggs until they are consistent in color and texture. I use large eggs.
Use whole milk ricotta cheese, please!
Any Desert Pepper salsa can substitute for Desert Pepper Peach Mango Salsa. I happen to love the peach mango salsa because it adds a bit of sweetness that happens to taste like breakfast!
I use Pepper Jack in my recipe because that’s what I had in the refrigerator. The substitutes for Pepper Jack cheese would be: Cheddar Cheese, sharp cheddar cheese, gouda, Monterey Jack cheese or mozzarella.
I use a lot of red bell pepper because I love the flavor and pop of color. Alternatives would be any sweet bell pepper, poblano pepper, zucchini, or 1/4 cup chopped jalapeño.
Working With Puff Pastry
Carefully unfold the thawed puff pastry sheets. Roll one sheet out to a 12-inch square and the other to a 13-inch square. Cut the pastry with a 12 or 13-inch lid of a pan, if it has a cutting edge. Or use any 12 and 13-inch bowl or pan as a stencil. I buy whole sheets of puff pasty so I don't have to mess with that fold!
Use the 13-inch sheet to line the bottom and sides of your pan.
Desert Pepper Blogger Recipe Contest
What a delight to find out I was one of the 50 recipe bloggers that were provided Desert Pepper Trading Post Salsas and Chile Con Queso! Our mission is to sample, then develop brunch, game day and entrée recipes. How fun!
Desert Pepper Trading Post shipped bloggers:
1. Peach Mango Salsa - Medium
“Escape to the sun-dappled tropics and feast your eyes on a pairing of mangoes and peaches, peppers, and spices... bursting with juicy flavor and ripe for the dipping. Tuck a jar in your basket and sample the fruits of your desire. Peach Mango Salsa pairs well with chicken or pork for a tropical inspired dish.” ~ Desert Pepper
Ya gotta love the sweet-heat found in Peach Mango Salsa. Hubby loves this Salsa! ~ Merry
2. Cantina Medium Red
“Cantina Medium Red Salsa is the perfect amigo for snacking or authentic cooking. It's like a shimmering hot sunset, with just the right amount of heat to light up your taste buds.” ~ Desert Pepper
*I found if the heat of Cantina when mixed with other ingredients to be the perfect kick. I love that Desert Pepper Trading Post offers 3 heat levels on their products so if you can't handle the heat try their mild salsas. ~ Merry
3. Chile Con Queso - Medium
“Far beyond the horizon comes Chile Con Queso. A feast for the senses where red and green chiles entwine with golden cheddar, and the celebration never ends. Bask in the glow. There’s nothing else like it under the sun.” ~ Desert Pepper
I found Chile Con Queso to be an extremely easy way to boost gentle heat with cheese flavor to sauces. Think: Mac and cheese, quiche, chicken pot pie, soups, chili, rice, grits and mashed potatoes! Endless! ~ Merry
Ready to Get Baking?
Purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer.
*Tip: Whenever I want more Desert Pepper Trading Post products, I type into an Instacart search box, “Desert Pepper”, and up pops all of the local stores, carrying their products like my Total Wine & More!
Find Out More at Desert Pepper Trading Post
For more information on Desert Pepper Trading Post, and for recipes check out the hashtags and the social media links below. #desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
In Conclusion
Puffy Chile Con Queso Broccoli Brunch Bake is a delicious and satisfying dish that's perfect for brunch or any occasion. With its comforting flavors, flaky crust, and easy preparation, it's sure to become a family favorite.
Whether you're a brunch enthusiast or simply looking for a new weeknight meal, this recipe is a must-try. Don't forget to customize it with your favorite ingredients and share your creations on social media! #DesertPepperRecipes
Check out more of my Desert Pepper recipes!
Game Day Recipes
Entrées
And My Brunch Recipe:
Puffy Chile Con Queso Broccoli Brunch Bake
Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
2 sheets puff pastry, thawed
7 large eggs, beaten
1 cup whole milk ricotta cheese
1/2 cup Desert Pepper Chile Con Queso dip
1/3 cup Desert Pepper Peach Mango Salsa
2 cups fresh broccoli florets
4 ounces package chopped pancetta (or 5 slices bacon, crumbled)
1/4 cup chopped scallions
1/2 teaspoon sea salt
3/4 cup chopped red bell pepper
1 cup shredded Pepper Jack cheese (or other cheese of your choice)
Garnish: cilantro and extra Desert Pepper Peach Mango Salsa
Instructions:
Preheat oven: Preheat oven to 400°F (200°C). Grease a 9-inch springform pan with cooking spray.
Prepare puff pastry: If puff pastry is frozen, thaw according to package instructions. Roll out one sheet of pastry to a 12-inch square and the other to a 13-inch square. Cut the pastry into 12-inch circles using a lid or bowl as a template.
Blanch broccoli: Blanch broccoli florets in boiling salted water for 1-2 minutes, or until tender-crisp. Drain and set aside.
Cook pancetta: Cook pancetta in a skillet over medium heat until crispy. Remove from skillet and crumble.
Combine filling: In a large bowl, whisk together eggs, ricotta cheese, Desert Pepper Chile Con Queso, Desert Pepper Peach Mango Salsa, scallions, and sea salt.
Assemble bake: Place one pastry circle in the prepared springform pan. Layer half of the broccoli, red bell pepper, pancetta, and cheese on top. Pour half of the egg mixture over the layers. Repeat with the remaining ingredients, ending with the second pastry circle.
Brush and bake: Brush the top pastry with the reserved egg wash. Bake for 1 hour, or until the pastry is golden brown.
Cool and serve: Let the bake cool for 10 minutes before releasing the springform pan. If needed, run a thin rubber spatula around the inside edge of the pan. Cut into wedges and serve with additional salsa.
Tips:
For a vegetarian option, substitute the pancetta with crumbled tofu or tempeh.
Feel free to customize the filling with your favorite vegetables, cheeses, or seasonings.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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