Ingredients

• 1 pound chorizo sausage, casings removed
• 3 poblano peppers, whole, for roasting
• 1 yellow onion, diced
• 4 garlic, minced
• 2 cup whole milk
• 3 tablespoon unsalted butter
• 2 tablespoon all-purpose flour
• 2 cup Oaxaca cheese, shredded
• 1.5 cup sharp cheddar cheese, shredded
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 corn tortillas, cut into strips
• 1 cup chicken broth
• 0.5 cup Mexican crema
• 1 lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño pepper, thinly sliced, optional

Steps

1. Preheat the oven to 425°F. Arrange the 3 poblano peppers directly on the oven racks or on a baking sheet. Roast for 12 minutes until the skin is charred and blistered, turning halfway through.
2. Remove the poblanos from the oven and place them in a plastic bag or covered bowl to steam for 5 minutes. Reduce the oven temperature to 350°F.
3. Once cooled slightly, peel away the charred skin from the poblanos under cool running water, keeping the flesh intact. Remove the seeds and stems, then slice the peppers into strips. Set aside.
4. In a large skillet over medium-high heat, crumble and cook the chorizo sausage for 5 minutes, stirring occasionally, until lightly browned and cooked through.
5. Add the diced onion and minced garlic to the chorizo. Cook for 3 minutes, stirring often, until the onion begins to soften.
6. Stir in the cumin and smoked paprika. Cook for 1 minute until fragrant.
7. Remove the skillet from heat and set the chorizo mixture aside to cool slightly.
8. In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly.
9. Gradually add the milk while whisking constantly to prevent lumps. Continue cooking and stirring for 4 minutes until the sauce thickens.
10. Add the broth, salt, and black pepper to the sauce. Whisk to combine, then remove from heat. Stir in the Oaxaca and cheddar cheeses until fully melted and smooth. Set aside.
11. Grease a 9x13 baking pan. Spread 1 cup of the cheese sauce on the bottom of the pan.
12. Layer half of the corn tortilla strips over the sauce.
13. Spread half of the chorizo mixture over the tortillas, then arrange half of the roasted poblano strips on top.
14. Pour another 1 cup of cheese sauce over the poblanos, spreading evenly.
15. Layer the remaining tortilla strips, followed by the remaining chorizo mixture and poblano strips.
16. Top with the remaining cheese sauce, spreading to cover all ingredients.
17. Transfer the casserole to the preheated 350°F oven and bake for 25 minutes until the top is golden and the sauce is bubbling at the edges. The internal temperature should reach 165°F.
18. While the casserole bakes, whisk together the Mexican crema and lime juice in a small bowl to make the lime crema. Set aside.
19. Remove the casserole from the oven and let it rest for 5 minutes before serving.
20. Divide the casserole among 6 plates. Drizzle each portion with lime crema and garnish with fresh cilantro. Top with sliced jalapeño if desired.