Emeril's Mexican Breakfast Casserole

• poblano chiles↗6 lb
• unsalted butter↗1 teaspoon
• chorizo sausage↗1 1⁄2 lb

  removed from casings and crumbled

• yellow onion↗1 cup

  chopped

• red sweet bell pepper↗1⁄2 cup

  chopped

• fresh garlic cloves↗4 teaspoons

  minced

• chili powder↗4 teaspoons
• corn tortillas↗5

  quartered

• large eggs↗10
• half-and-half↗3 cup
• hot red pepper sauce↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• green onion↗1⁄2 cup
• cilantro↗1⁄4 cup
• cups monterey jack pepper cheese, grated↗1 1⁄2
• cups medium cheddar, grated↗1 1⁄2
• sour cream, garnish↗
• picante sauce, garnish (store bought)↗

Step-by-step instructions

1. 1

   Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

2. 2

   Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

3. 3

   In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

4. 4

   In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

5. 5

   In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

6. 6

   Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

7. 7

   Preheat the oven to 350 degrees F.

8. 8

   Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.