Chile Relleno Casserole | To Try | Umami

Ingredients

• 8 ea poblano peppers
• 1/2 ea white onion, diced
• 1 lb pork chorizo
• 1 lb Oaxaca cheese, grated
• 8 oz yellow cheddar, grated
• 6 ea large eggs, room temp
• 1 cup Mexican crema (low sodium), room temp
• 2 TBSP unsalted butter, melted
• 1 tsp baking powder
• 1/4 cup all purpose flour
• 1 tsp ground onion
• 1/2 tsp ground garlic
• 3/4 tsp kosher salt
• Cilantro, chopped (garnish)
• Baking spray
• Avocado oil, for cooking
• 1 ea corn tortilla
• 1/2 ea white onion, roughly diced
• 4 ea garlic cloves, unpeeled
• 1 lb tomatoes, quartered
• 1/2 tsp dry Mexican oregano
• 3 ea chipotle in adobo
• 2 TBSP adobo sauce
• 1 TBSP white distilled vinegar
• 1 1/4 cup chicken broth, low sodium
• To Taste salt