Roasted Poblano Casserole

Recipe inspired by: La Pinata Cookbook
4-6 poblano peppers, roasted, peeled and seeded
1lb ground beef
1/2 lb chorizo sausage, optional. It gives it a little extra kick
1/2 yellow onion, diced
4 eggs
2 cups shredded cheese, cheddar or mexican blend
1 1/4 cup milk
1/4 cup flour
hot sauce, to taste. I used about 1 tablespoon
salt & pepper, to taste

To roast the peppers...
Preheat broiler to 550. Place peppers on a baking sheet and put under the broiler and for 5-7 minutes on each side.
Let cool, remove what you can of the skin, stems and seeds. 

For the casserole...
Preheat oven to 350.
Brown the ground beef and onions, drain grease and set aside. 
Cook the chorizo, drain and mix with the beef and onion mixture.
Arrange half of the peppers in the bottom of a square baking dish.
Top with the meat mixture, cheese and the remaining peppers.
In a bowl, whisk together eggs, milk, hot sauce, salt & pepper. 
Slowly add the flour to the egg mixture and beat well with the whisk.
Pour the mixture evenly over the casserole.
Bake for 50-60 minutes. 
Let set for 5-10 minutes before serving.