Mexican Chorizo Breakfast Casserole
3 Poblano Peppers, Halved Lengthwise And Seeded
6 Slices Sourdough Bread Toasted
1 Pound Fresh Mexican Chorizo
1 Tablespoon Vegetable Oil
1 Medium Onion, Sliced
2 Cups Half n Half
1 Tablespoon Garlic Powder
Sea Salt And Ground Black Pepper To Taste
4 Cups Shredded Mexican Cheese Blend
Step 1 Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
Step 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line the bottom with toasted bread slices.
Step 3 Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
Step 4 Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper fold in chorizo, fold in onion-poblano mixture and 3 cups cheese. Pour over bread in prepared baking dish. Top with remaining 1 cup of cheese.
Step 6 Cover with foil Bake in the preheated oven until eggs are set and top is starting to brown, about 50 minutes. Remove foil and bake and an additional 15 minutes (depending on oven) until set in the middle and cheese topping is brown.