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Sides, Smoker | |
| Butter, for greasing the pan 8 slices bacon, chopped 1 onion, chopped 1 red bell pepper, chopped 2 chopped green hatch chilies optional) One 30-ounce can hominy, drained and rinsed 3/4 cup half-and-half Hot sauce, to taste 1/2 cup grated Cheddar 1/2 cup grated Monterey Jack cheese Kosher salt and freshly ground black pepper 1/2 cup breadcrumbs | |
| Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan. In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy and chilies if using, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed. Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving. | |
Unrated | |
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