Chile Relleno Casserole

By mamawoolie

Ingredients

• 8 poblano chiles
• 2 Tbsp olive oil
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 28-ounce can tomatoes
• Salt
• 1 pound Mexican chorizo (or other spicy sausage)
• 1 cup crumbled cotija cheese
• 1 teaspoon minced fresh oregano leaves
• 12 eggs
• 1/3 cup flour
• 1 teaspoon baking powder
• 1 1/2 cup Monterey jack or mild cheddar cheese, shredded

Preparation

Step 1

1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.