6 poblano peppers
1 1/2 lb meat substitute (preferably chorizo spiced)
1/2 c red pepper chopped
1 tsp butter substitute
1 c onion
4 tsp minced garlic
5 corn tortillas
4 tsp chili powder
10 eggs
3 c half-n-half substitute
1/2 tsp hot sauce of chocie
1/2 tsp salt
1/2 tsp pepper
1/2 c chopped green onion
1/4 c chopped cilantro
3 c shredded cheese substitute
Roast the poblano peppers, place in a plastic bag to cool. Then peel and remove the seeds.
Oil the bottom of a 9×13 baking dish. Spread the chilis flat covering the bottom of the dish.
In a large skillet, cook the meat substitute. Add onions and red pepper. Stir for 4 minutes. Add garlic and chili powder, stir for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs, half-n-half and hot sauce. Add salt and pepper.
In another bowl, combine the green onion, cilantro, and cheese substitute.
Spoon 1/3 meat substitute over the poblano in the baking dish. Top with 1/3 of the tortillas and 1/3 of the cheese substitute mixture. Repeat the layers 2 more times.
Pour the egg mixture on top (it will seep through to the bottom of the dish). Refrigerate for 6 hours or overnight.
Bake at 350 degrees for 1 hour and 15 minutes, until bubbly and golden. A knife should come out clean when tested.
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