Directions
- Preheat grill. Place whole poblano peppers on grill. Blacken skins. Rotate until all sides are blackened. Remove peppers and put in a large pan or bowl and cover.
- Let sit for 15 minutes.
- Remove skin, cut off stem and remove the seeds. Cut peppers in half lengthwise.
- Cook chorizo in a frying pan, breaking up into small pieces. Cook until slightly browned.
- Preheat oven to 350 degrees.
- Spray a 9 inch baking dish with a non-stick spray.
- Arrange peppers in a single layer in the bottom of the baking dish.
- Top peppers with half of the chorizo and cheese.
- Arrange remaining peppers on top. Add remaining chorizo and cheese to pan.
- In a bowl, whisk together eggs, milk, flour and spices. Pour evenly over the top of the casserole.
- Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
- Remove from oven and let set for 5 minutes before slicing to serve.