chili relleno egg bake

you will need saute pan, skillet, deep baking dish, 2 mixing bowls, fork, whisk, paper towels
yields 8-12 servings

8 poblano chilis, roasted (if they are not roasted, you can do this yourself under the broiler)
1 package chorizo
2 cups spinach
1/2 cup chopped onion
4 cloves garlic, minced
1 can corn
1 can diced tomatoes
12 eggs
1 cup crumbled cotija cheese
2 cups monterey jack, shredded
1/3 cup flour
1 teaspoon baking powder
1 teaspoon minced oregano
2 tablespoons olive oil
salt and pepper

preheat oven to 375 degrees.

heat olive oil in a saute pan, on medium. add the chopped onion. cook until translucent, about 5 minutes. add the garlic and cook for a minute more. add the can tomatoes (with juice). bring to a simmer and lower the heat to low. gently simmer for 15-20 minutes. remove from heat and set aside.

in a skillet over medium-high heat, cook chorizo, stirring occasionally to break up meat, about 4 minutes. add can corn. remove from heat and set aside.

peel and discard blackened skin off the chilies. hang on to the stem and rub with a paper towel. cut stem off and remove seeds, and discard. pat dry chiles and set aside.

pour tomato mixture into baking dish. in bowl, mix chorizo, cotija, and oregano. stuff chilis with sausage mixture and lay them on top of the tomatoes, stem side to the wall of the baking dish. add spinach. sprinkle chilis with half of the monterey jack cheese.

whisk eggs thoroughly in separate bowl. whisk in the flour, baking powder, and pinch of salt. pour egg mixture over chilis and top with remaining cheese.

bake until top starts to brown and the eggs are set but still soft, about 30 minutes.