1. Preheat broiler. Lay chiles in one layer on the baking sheet. Prepare about 4 in. from broiler until chiles are blistering and black, about a few minutes. Turn chiles over and broil until blistering and black throughout, about a few minutes. Put chiles inside a large metal bowl and canopy with foil or plastic wrap. Let sit fifteen minutes.
2. Peel chiles and discard skins. Stop stem ends and discard remove seeds. Set chiles aside on layers of sponges to dry.
3. Meanwhile, inside a large fry pan over medium-high temperature, prepare chorizo, stirring from time to time to interrupt in the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. Inside a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them within an 8- by 12-in. baking dish.
5. Inside a large bowl, whisk eggs until they're completely damaged up and uniform in texture and color. 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.
6. Bake until top begins to brown and also the eggs are positioned but nonetheless soft, about half an hour.
Note: Dietary analysis is per serving.
Produced date
Dietary Information
Carb 14 g
Cholesterol 378 mg
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