Hubs had a hankering for something New Mexican/Mexican, and this recipe came to mind. You can find the original recipe (and a very interesting read) in this article in the Washington Post. I've changed up a few things from the original to suit our taste buds.
*An important note on ingredients: Many of the items listed below are available from international or Latin markets, Amazon (505 Southwestern and Young Guns Produce are both great Made in New Mexico brands, and 505 Southwestern has an online store as well), and specialty sites like MexGrocer, ChileMonster, FreshChileCo, and NewMexicanConnection.
There's really no substitution for New Mexican chile, so I hope you'll
give our wonderful product a try! Mexican and Mediterranean (Italian)
Oregano don't taste the same, I don't suggest substituting. Mexican and
Spanish chorizo are completely different. I don't care for Mexican
because of the very high fat content and the overwhelming spice. It's
definitely a different flavor and texture. I prefer Spanish-style
chorizo, and Goya products are pretty available.
1 lb ground beef
3.5 oz (2 small links) Goya spanish chorizo, casings removed
1 large yellow onion, chopped
3 cloves garlic, run through a microplaner or minced
1 teaspoon Mexican oregano
2 teaspoons cumin
Salt and pepper to taste
2 cups shredded Mexican blend cheese
1/4 cup all-purpose flour
1-1/2 cups 2% milk
5 large eggs, beaten
1 jar mild or medium green chile sauce, heated (I like 505 Southwestern)
Step 1. Remove casings from chorizo and break up into small pieces, saute with hamburger, onion, garlic, salt, pepper, cumin, Mexican oregano, and two or three tablespoons of the green chile sauce until meats are cooked and onion is translucent. Grease a 9 inch square baking dish with shortening (I keep a little can of Crisco in my fridge for this purpose).
Step 2. Remove the poblanos from the can and discard the juice. Wearing food-grade gloves, gently remove the stems and seeds, and cut the peppers open so they lie flat. Line the bottom of the dish with the peppers, skin side down, overlapping them to cover the bottom of the dish completely. Chop the about half of the leftover peppers and set aside. Layer the meat mixture over the whole poblanos and top with shredded cheese and the reserved chopped poblanos.
Step 3. In a medium bowl, whisk together the flour and 1/4 teaspoon salt. While whisking, gradually pour in the milk, breaking up any clumps of flour. Whisk in the already beaten eggs and evenly pour the mixture into the baking dish. Use a knife to poke holes in the mixture so the egg can settle to the bottom. Let sit for 5 minutes to ensure all egg mixture settles throughout the casserole.
Bake at 375 degrees for 45 minutes or until it puffs and browns. Remove and let rest for 10 minutes. Slice, and serve with heated green chile sauce and a dollop of sour cream.