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Chile Relleno Casserole

Serves 8

Meat

1 lb Mexican chorizo

Produce

4 cloves Garlic
1 cup Onion
1 tsp Oregano, fresh leaves
8 Poblano chiles
1 28-ounce can Tomatoes

Refrigerated

12 Eggs

Baking & Spices

1 tsp Baking powder
1/3 cup Flour
1 Salt

Oils & Vinegars

2 tbsp Olive oil

Dairy

1 cup Cotija cheese
1 1/2 cup Monterey jack or mild cheddar cheese
Stephanie Sterling
Stephanie Sterling • 2 years ago

Chile Relleno Casserole

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