2 large Poblano peppers
1 chorizo sausage link¾ cup shredded Monterey Jack cheese
3 beaten eggs
¼ cup milk
1/3 cup flour
½ tsp baking powder
¼ tsp red pepper flakes
¼ tsp salt
½ cup shredded Monterey Jack cheese
3 Tbsp salsa
¼ cup shredded sharp Cheddar cheese
Cup lids off of peppers, remove seeds and veins. Boil water in a large pot and cook peppers for about 3 minutes. Remove from water and set aside.
Remove sausage from casing and into a frying pan. Over med-high heat, cook sausage for about 5 minutes. Set aside.
In a medium bowl combine eggs and milk. Add flour, baking powder, red pepper and salt. Whisk until smooth.
Preheat oven to 450 degrees. In a small greased casserole dish, lay chorizo filled peppers. Split Monterey Jack between two peppers. Cover with egg mixture and extra cheese. Bake uncovered for 15-20 minutes, or until you insert a toothpick into the egg and it comes out clean.
Remove from oven, spoon salsa over peppers and sprinkle with cheddar cheese. Bake for a few more minutes until cheese melts.
Serve with sliced cucumbers and radishes.