Prep Time: 30 minutesBake Time: 20 minutesYield: Serves 8 Ingredients 2 tablespoons butter1/4 cup flour1 tsp chili powder1 tsp cumin1/2 tsp salt1/4 tsp pepper2 cups chicken broth2 red bell peppers, seeded and diced1 jalapeno, seeded and diced2 cups heavy cream1 egg6 oz cheddar cheese, cut into very small cubes1 loaf sourdough bread, torn into large chunks1 bunch cilantro, chopped1 lb bacon, cooked and diced Instructions
- Preheat oven to 425 degrees. Prepare a 9×13 pan by spraying it lightly with nonstick spray.
- In a medium saucepan make a roux by melting the butter and then whisking in the flour to form a bubbly mixture. Add in the chili powder, cumin, salt, and pepper for flavoring. Pour in the chicken broth and whisk to combine. Add in the diced jalapeno and red bell pepper and bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
- In a small bowl whisk together the egg and heavy cream. Set aside.
- In a large mixing bowl mix together the bread chunks and cheddar cheese. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth mixture over, add in cilantro and bacon, and stir to combine. Immediately transfer it to the prepared 9×13 pan and spread it out in an even layer.
- Bake at 425 degrees for 30 minutes, until the top starts to brown. ***Recipe inspired by Chef Tre Wilcox as seen on Top Chef Season 8, Episode 4 Δ Δ
