Chile Relleno Casserole

6 jalapeno peppers
1/2 15-oz can tomato sauce
1/2 cup chopped onion
1/2 lb Oaxacan cheese
1/2 lb chorizo
fresh or dried oregano
1 T salt
12 eggs
1/2 cup milk

Char the jalapeno peppers, peel the blackened skin, cut in half and remove the seeds (use gloves or take care not to touch them). Cook the chorizo.

Preheat oven to 350 degrees. Spray an 8x11" pyrex with Pam, and arrange the peppers in the bottom. Place a strip of cheese in each pepper. Sprinkle the onion and chorizo over the top. Blend eggs, milk, salt, and oregano, and pour gently over the top. The recipe I based this off of called for a 1/3 cup flour and 1 t baking powder mixed into the eggs, which I skipped in favor of more of a souffle effect than a casserole.

Bake until the egg is fully puffed up, 30+ minutes.