Photo: Leo Gong; Styling: Karen Shinto
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

How to Make It

Step 1

Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.

Step 2

Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.

Step 3

Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

Step 4

Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

Step 5

In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

Step 6

Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Step 7

Note: Nutritional analysis is per serving.

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