Chiles Rellenos Frittata Style

Directions

1. Combine the red onion and red wine vinegar in a small bowl and let soak for 30 minutes. Turn the broiler on and lay the poblano chiles out on a baking pan. Cut a tiny slit in the top of each one and broil until the skin is blackened. Turn the peppers over as needed to evenly blacken the skin. Remove and slide into a ziplock bag and close it up. Let the pepper sit until cooled. Remove and carefully peel the skin. Cut a slit down the front of each pepper and carefully remove all the seeds.
2. Remove the corn from the corn cobs and combine it with the beans, red pepper, 1/2 cup of cotija cheese and 3/4 cup of the manchego. Add the red onion and the red wine vinegar and mix well. Add salt and pepper as needed.
3. Fill the peppers with the corn filling and lay in a baking pan.
4. Preheat the oven to 375 F. Fry the sausage and crumble. Let cool.
5. Mix the eggs with the flour and baking powder until thoroughly combined. Add the sausage and 1/4 cup of cotija cheese and your favorite cheese. Cheddar, Jack, and colby are all good choices. Even goat cheese is pretty delicious! Mix well and pour around the peppers in the baking dish.
6. Bake in the middle of the oven for 30 -45 minutes, or until the eggs are set in the middle. Serve immediately with breakfast potatoes.