Chile Relleno Casserole recipes

Ingredients

• 8 poblano chiles
• 2 Tbsp olive oil
• 1 cup chopped onion
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 28-ounce can tomatoes
• salt
• 1 pound Mexican chorizo (or other spicy sausage)
• 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

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