Roasted Poblano Casserole

To roast the peppers, preheat broiler to 550ºF. Place peppers on a baking sheet and put under the broiler for 5–7 minutes on each side. Let cool, remove what you can of the skin, stems and seeds.

For the casserole, preheat oven to 350ºF. Brown the ground beef and onions, drain grease and set aside. Cook the chorizo, drain and mix with the beef and onion mixture.

Arrange half of the peppers in the bottom of a square baking dish. Top with the meat mixture, cheese and the remaining peppers.

In a bowl, whisk together eggs, milk, hot sauce, salt and pepper. Slowly add the flour to the egg mixture and beat well with the whisk. Pour the mixture evenly over the casserole.

Bake for 50–60 minutes. Let set for 5–10 minutes before serving.

Note: If you don’t like spicy food, you can omit the chorizo and hot sauce.