Layered Chile Casserole

• 1/2 lb. Mexican chorizo
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp. adobo seasoning
• 1 cup picante sauce
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup flour
• 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
• 4 poblano chiles, roasted, seeded and quartered

1. Preheat oven to 350F.
2. Brown chorizo in large skillet on medium heat; drain.
3. Add onions, garlic and adobo seasoning; mix well.
4. Cook and stir until onions are tender.
5. Stir in the picante sauce; simmer 5 min.
6. Beat eggs lightly in medium bowl.
7. Add sour cream and flour; mix well.
8. Stir in the cheese.
9. Layer half each of the chiles, sausage mixture and egg mixture in greased 8-inch square baking dish.
10. Repeat layers.
11. Bake 35 min.
12. or until center is set.

chorizo, onion, garlic, picante sauce, eggs, s, flour, shredded monterey jack cheese, poblano chiles

Taken from www.kraftrecipes.com/recipes/layered-chile-casserole-64299.aspx (may not work)