Chile Relleno Casserole

Serving 6, with 15 minutes of preparation and 30 minutes of cooking time, this dish requires the following ingredients:

• 2 (7 oz each) cans whole green chiles
• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1 lb chorizo sausage
• 1 1/2 cups grated Monterey Jack cheese
• 1 1/2 cups crumbled cotija cheese
• 12 eggs
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Here’s how to prepare it:

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute. Stir in crushed tomatoes and oregano, then let simmer gently for 15 minutes.
3. Meanwhile, in a separate skillet, brown the chorizo sausage until cooked through, approximately 5 minutes.
4. Spread the tomato sauce in the bottom of the prepared baking dish.
5. Open the green chiles, remove any seeds, rinse, and drain. Arrange half of the chiles over the tomato sauce.
6. Sprinkle half of the cotija and Monterey Jack cheese over the chiles, followed by the cooked chorizo. Layer with the remaining green chiles.
7. Whisk together eggs, flour, baking powder, and salt. Pour this mixture evenly over the casserole and sprinkle with the remaining cheese.
8. Bake until the eggs are set but still soft and the top begins to brown, about 30 minutes. Enjoy your meal!