From inthekitchenwithkath.com
(Adapted from a recipe by Elise Bauer that I found on simplyrecipes.com)
Serves 5
5 poblano chiles
2 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1 28-ounce can tomatoes (I used Cento brand crushed tomatoes, which were unsalted)
Salt
¾ pound Mexican chorizo (or other spicy sausage)
¾ cup shredded Monterrey Jack cheese (or crumbled cotija cheese, as Elise used, if you can find it)
1 teaspoon minced fresh oregano leaves (or ½ teaspoon dried)
9 eggs
3 tablespoons flour
¾ teaspoon baking powder
1 cup Monterey Jack or mild cheddar, shredded
1. Heat a gas grill (or broiler) to high.
2. Wash and dry the chiles and place them on the grill. Close the lid to maintain a high heat. Turn the chiles occasionally so they will be blackened and blistered on all sides. (I found it took about 20 minutes on my grill.)
3. Put the chiles in a paper bag. Fold the top over and let them cool for at least 15 minutes. (Longer is OK.)
4. Preheat the oven to 375˚.
5. Heat the oil in a large skillet and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
6. Add the garlic and cook, stirring, for about 1 minute.
7. Add the tomatoes. Break the tomatoes up if they are whole or are in large pieces. Bring to a simmer and simmer for about 15 – 20 minutes. Salt to taste. (Mine needed about ½ teaspoon salt since my tomatoes were unsalted.)
8. Spread a layer of the tomato sauce in the bottom of a baking dish. (I felt there was too much sauce for my 2 quart pan, so I reserved about 1 cup of it for another use.)
9. Peel the blackened skin off of the chiles. Cut the tops off and make a slit down the side so you can open them up. Remove the seeds. Set the chiles aside.
10. Using the same pan that you used for the tomato sauce, cook the chorizo over medium heat. Break it up into small pieces and cook until done, about 4 minutes.
11. In a large bowl, combine the chorizo, ¾ cup Monterrey Jack cheese (or cotija), and the oregano. Stuff the chiles with the sausage and lay them in the casserole.
12. In the bowl that you used for the chorizo, beat the eggs well. Beat in the flour, baking powder, and a pinch of salt until well-blended.
13. Sprinkle half of the remaining cheese on the chiles; pour the egg mixture over all. Sprinkle the top with the rest of the cheese.
14. Bake until done, about 30 minutes. Let it rest for about 5 minutes before cutting.