Roast the
peppers by
placing them on
an open gas
flame, turning
them frequently
with tongs until
all sides are
charred black,
about 7 to 10
minutes.
(Alternately,
the peppers can
be roasted under
a broiler, or on
top of a gas or
charcoal grill.)
Place the
blackened
peppers in a
plastic or paper
bag, and let
rest until cool
enough to
handle, about 15
minutes. Peel
the peppers,
split in half
lengthwise, and
remove the seeds
and the stems.
Butter a 9 by
13-inch baking
dish. Spread the
chiles in a flat
layer across the
bottom of the
dish.
In a large
skillet, cook
the sausage over
medium-high
heat, stirring
to break up the
meat, until
browned. Add the
onions and bell
peppers, and
cook, stirring,
for 4 minutes.
Add the garlic
and chili
powder, and
cook, stirring,
for 1 minute.
Remove from the
heat.
In a large bowl,
whisk the eggs
and
half-and-half
with the hot
sauce, salt and
black pepper.
In another bowl,
combine the
green onions,
cilantro, jack,
and cheddar, and
mix well.
Spoon 1/3 of the
sausage mixture
over the chiles
in the dish, top
with 1/3 of the
tortilla
quarters, and
1/3 of the
cheese mixture.
Repeat layering,
ending with a
cheese layer.
Pour the egg
mixture over the
ingredients. Let
rest, covered,
in the
refrigerator for
at least 6
hours, or
overnight.
Preheat the oven
to 350 degrees
F.
Bake until
bubbly and
golden brown,
and a knife
inserted into
the custard
comes out clean,
about 1 hour and
10 minutes to 1
hour and 15
minutes. Remove
from the oven
and let rest 10
minutes before
serving. Serve
with sour cream
and picante
sauce.
