1. Heat the broiler to high and place a rack in the top third of the oven.

2. Remove the top, core, ribs, and seeds from the poblano peppers and lay the peppers in a single layer on a baking sheet. Broil the peppers until blackened and blistered, carefully rotating the peppers so that all sides are blistered, about 10 minutes total, depending on the size (this can also be done on a grill or over a gas flame.)

3. Once the peppers are blackened, place them in a large bowl and cover with a kitchen towel to steam for 10 minutes (this makes removing the skin easier). Set the oven temperature to 375°F.

4. While the peppers are roasting, heat a large cast iron skillet over medium heat and cook the chorizo, breaking up the pieces to allow for even browning (a potato masher breaks up the sausage beautifully). Once cooked, remove the pan from the heat.

5. Place the eggs, milk, flour, salt, and baking powder into a blender and combine until smooth, approximately 60 seconds, scraping down the sides as needed. 

6. Remove the blackened skin from the peppers as much as possible, then cut the peppers into ½ - 1-inch pieces. 

7. Spray a 7 x 11-inch casserole dish with cooking spray then lay half of the sliced peppers on the bottom of the dish. Cover the peppers with half of the egg mixture, half of the sausage, and 1 bag of cheese. Repeat each layer to complete the casserole, finishing with the cheese. 

8. Bake on the upper third rack of the oven until the casserole puffs and the edges are brown, 35 minutes. Carefully pull the casserole out and top it with half of the enchilada sauce then bake for another 5-10 minutes, or until the center is set. Set aside the remaining sauce for anyone who wants extra on their portion. 

9. Cool 5-10 minutes before serving. Top with optional toppings if desired. 

Note: You can prepare the poblano peppers and chorizo the day before and put the casserole together when it is time to cook to save time on a busy night. 

1. Preheat oven to 325°. Line an 8 x 8-inch baking dish with a piece of parchment that overhangs two opposite sides (so you can hold onto the paper to lift them out later).

2. Mix the nuts, maple syrup, and salt together in a medium bowl, until all the nuts are coated in the maple syrup.

3. Pour the nuts into the prepared baking dish and use the back of a large spoon to press the nuts evenly into the pan. 

4. Bake for 30 minutes. Note: Because ovens vary, your bars may need to cook a few minutes less or more. Begin checking at 27 minutes and cook until the top is lightly toasted and you can’t see liquid maple syrup bubbling up through the nuts. 

5. Allow the bars to cool for about 10 minutes then sprinkle the chocolate chips over bars in the pan. Wait 4-5 minutes until the chips are melted and use a spatula or the back of a spoon to spread the melted chocolate evenly over the bars.

6. Let the bars cool completely and the chocolate set before gently pulling the mixture out of the dish using the overhanging parchment paper, then cut into eight bars. (If your chocolate is not fully set after an hour of cooling on the counter, you can transfer the dish to the refrigerator to speed up the setting process.) 

7. Store in an airtight container. 

Optional fancy chocolate topping for the most picture worthy bars (will add 20 minutes): Allow the bars to cool at least one hour before gently pulling the mixture out of the dish using the overhanging parchment paper and then cut into eight bars. Melt the chocolate chips in a double boiler or in a microwave-safe dish in 20 second intervals stirring between each interval. Transfer the parchment you used to bake the bars to a cookie sheet or large plate. Dip the bottom of each bar into the chocolate then set on the parchment, chocolate-side down. Transfer the remaining melted chocolate into a piping bag or a plastic baggie with a small corner cut off. Pipe the melted chocolate over the top of the bars in any pattern you like. Allow the chocolate to set completely, this can be sped up by placing the bars in the refrigerator.