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Ingredients
US|METRIC
10 SERVINGS
- 2 lb. poblano peppers (approx 6 of the large ones, but do weigh them.)
- butter (Pat of, to butter a 9 x 13 inch glass dish)
- 1 1/2 lb. chorizo (either the crumbled kind, free from casing, or the link sort, cut into small pieces)
- 1 cup yellow onions (chopped)
- 6 corn tortillas (not chips, the soft kind that you make tacos out of cut into halves)
- 10 large eggs (or 12 regular eggs)
- 3 cups half and half
- 1/2 tsp. salt (or Lawry's seasoning salt)
- 1/4 tsp. garlic powder
- 1/2 cup green onion (chopped)
- 1/4 cup chopped cilantro
- 2 1/2 cups shredded cheddar (preferably sharp)
- 1/2 cup potatoes (shredded, I buy the pre-shredded type, found near the dairy section)
- chunky salsa (optional)
- sour cream (optional)
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