No picture, no story. I just wanted to get this down so I can remember it for the future. It was excellent!
Melted Cheese Casserole with Mexican Sausage and Roasted Chiles (adapted from a Rick Bayless recipe)
- 2 medium fresh poblano chiles or fresh pasilla chiles
- 8 ounces Chorizo Sausage
- 1 medium white onion, sliced
- 12 corn tortillas
- 8 ounces Mexican melting cheese such as Chihuahua, quesadilla or asadero
- 1 teaspoon of dried oregano
- 1 bunch fresh cilantro & sour cream optional
Roast the pablanos over an open flame, turning regularly until the skin is evenly blackened and blistered, about 5 minutes. Be careful no to char the flesh, only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove any stray seeds and bits of skin. Cut into 1/4 inch wide strips about 2 inches long.
Heat the oven to 350. In a medium skillet, cook the chorizo over medium heat,stirring to break up any clumps, until half-cooked, about 5 minutes. Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo is cooked through, about 10 minutes.
Stir in the poblano strips, taste and season with salt if necessary. Transfer the mixture to a 9 or 10 inch shallow baking dish.
Very lightly dampen a clean kitchen towel. Wrap the tortillas in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.
When the timer goes off, stir the cheese into the warm chirizo. Set in the oven alongside the tortillas and bake until the cheese is just melted. Sprinkle with the crumbled oregano and serve with the sour cream, tortillas and cilantro.