Chile Relleno Casserole

Ingredients

• 8 poblano chiles
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 28-ounce can tomatoes
• Salt
• 1 pound Mexican chorizo
• 1 cup Cotija cheese, crumbled, can sub feta
• 1 teaspoon fresh oregano, minced
• One dozen eggs
• 1/3 cup flour
• 1 teaspoon baking powder
• 1 1/2 cup Monterey jack or mild cheddar cheese, shredded

Directions

1. Start by blistering the poblanos while they are still whole. A gas burner works beautifully for this: set each chile over the flame until the skin chars. You can also use a grill, or place them in a broiling pan beneath the broiler. Skip a thin baking sheet, since that kind of heat can warp it. Position the chiles near the heat source so the skins blister and darken.
2. Rotate the chiles as they cook so every side gets thoroughly blackened. Transfer them to a bowl, then cover the bowl with a plate or a damp towel. Leave them there for several minutes so the trapped heat can loosen the skins.
3. While the chiles cool, warm the olive oil in a large sauté pan over medium high heat. Stir in the chopped onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Add the tomatoes to the pan, crushing any whole ones before they go in. Season with a pinch of salt, bring the sauce to a simmer, then turn the heat down to low. Let it bubble gently for 15-20 minutes. Take the pan off the heat and keep it nearby.
5. Peel away the charred outer layer from the poblanos and discard it. Slice off the stem ends, then gently pull out the seed pod, taking care not to rip the chiles since they still need to be filled.
6. Add the Mexican chorizo to a large frying pan and place it over medium high heat. As it cooks, use the edge of a metal spatula to break it into pieces. Continue cooking until it is done all the way through, about 4 minutes.
7. Preheat the oven to 375 degrees F. Spoon the tomato sauce across the bottom of a 9x13 inch baking dish. It should be loose, like a thin spaghetti sauce; if it has cooked down too much, stir in a little water to thin it.
8. In a large bowl, stir together the cooked chorizo, cotija, and oregano to make the filling.
9. Fill the chiles with the chorizo mixture, then arrange them over the tomato sauce in the baking dish.
10. In a large bowl, whisk the eggs briskly. Add the flour, baking powder, and a pinch of salt, then whisk again until combined.
11. Scatter half of the jack or cheddar over the chiles. Pour the egg mixture on top, then finish with the remaining cheese. If you want to make this ahead, you can cover and chill it for several days. When baking from chilled, add 10 minutes to the baking time in the next step.
12. Bake at 375 degrees F until the top begins to brown and the eggs are set while still tender, about 30 minutes.