Roasted Poblano Casserole

• 6 whole Poblano Peppers
• 1 pound Lean Ground Beef
• 1/2 whole Yellow Onion, Diced
• 1/2 pounds Ground Chorizo Sausage (Mexican Sausage), Optional
• 2 cups Shredded Cheddar
• 4 whole Eggs
• 1- 1/4 cup Milk
• 1 Tablespoon Hot Sauce
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/4 cups Flour

1. To roast the peppers, preheat broiler to 550 degrees F. Place peppers on a baking sheet and put under the broiler for 57 minutes on each side.
2. Let cool, remove what you can of the skin, stems and seeds.
3. For the casserole, preheat oven to 350 degrees F. Brown the ground beef and onions, drain grease and set aside.
4. Cook the chorizo, drain and mix with the beef and onion mixture.
5. Arrange half of the peppers in the bottom of a square baking dish.
6. Top with the meat mixture, cheese and the remaining peppers.
7. In a bowl, whisk together eggs, milk, hot sauce, salt and pepper.
8. Slowly add the flour to the egg mixture and beat well with the whisk.
9. Pour the mixture evenly over the casserole.
10. Bake for 5060 minutes.
11. Let set for 510 minutes before serving.
12. Note: If you dont like spicy food, you can omit the chorizo and hot sauce.

peppers, ground beef, yellow onion, ground chorizo sausage, cheddar, eggs, milk, hot sauce, salt, pepper, flour

Taken from tastykitchen.com/recipes/main-courses/roasted-poblano-casserole/ (may not work)