Mexican Breakfast Casserole

Ingredients

• 6 poblano chiles, about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 lbs mexican chorizo sausage, removed from casings and crumbled
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell pepper
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas, quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup chopped green onion, green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated monterey jack pepper cheese
• 1 1/2 cups grated medium cheddar
• sour cream, garnish
• picante sauce, garnish

Directions

1. 1

   Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)

2. 2

   Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.

3. 3

   Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

4. 4

   Butter a 9 by 13-inch baking dish.

5. 5

   Spread the chiles in a flat layer across the bottom of the dish.

6. 6

   In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.

7. 7

   Add the onions and bell peppers, and cook, stirring, for 4 minutes.

8. 8

   Add the garlic and chili powder, and cook, stirring, for 1 minute.

9. 9

   Remove from the heat.

10. 10

    In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

11. 11

    In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

12. 12

    Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture.

13. 13

    Repeat layering, ending with a cheese layer.

14. 14

    Pour the egg mixture over the ingredients.

15. 15

    Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

16. 16

    Preheat the oven to 350 degrees F.

17. 17

    Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes.

18. 18

    Remove from the oven and let rest 10 minutes before serving.

19. 19

    Serve with sour cream and picante sauce.