Directions

• In a comal/cast iron skillet roast the poblano peppers over medium high heat until they blister and blacken. Turn on all the sides to roast evenly. Place them in a plastic bag, close it to trap the steam, let them sweat for about 5-10 minutes.
• Preheat the oven to 350 F degrees
• Finely dice the onion and mince the garlic.
• The peppers should be ready and the outer skin, loosened. Open the bag and allow them to cool down. When warm or cold to the touch remove the entire blackened/loosened skin.
• Remove the seeds and stem from the poblanos. Feel free to wear kitchen gloves (see notes). Slice lengthwise in order to obtain strips also called rajas.
• Place a non stick, large pan over medium heat and let it become hot. Remove the entire casing from the chorizo and place in the pan. Most chorizos have enough fat and won’t need oil. If you feel it is not releasing enough, you can add some oil to help the chorizo brown and not stick. Break it apart and stir frequently until it browns and cooks completely. Will take about 6-8 minutes.
• Add the onion and garlic. Continue mixing, when the onion becomes soft remove from the heat. Takes about 3-4 minutes.
• Add the poblanos to the pan and incorporate with the chorizo.
• Grate both, the Monterrey and Oaxaca cheese. Mix them until well incorporated.
• Spray a  6x9in baking dish.
• Layer the bottom of the dish with a third portion of the cheese. Top it with 1/2 of the chorizo mix, spread well. Add the second, third portion of the cheese and then the rest of the chorizo mix. Top with the last third portion of cheese.
• Place in the oven for about 15 minutes or until the cheese is fully melted. Turn on the broiler on high to brown the top. It will take about 2 minutes. It could take less or more time, keep an eye on it.
• Remove and place in a heat proof surface. Pair with flour tortillas and enjoy.