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1
Turn the broiler on high.
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2
Place chile peppers on a baking sheet and roast 4-5 minute per side or until they have blackened.
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3
Remove pan from the oven.
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4
Place the peppers in a paper bag and seal it.
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5
Allow the peppers to sit and steam for 15 minutes.
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6
After 15 minutes, remove them from the bag and remove the skins, stems and seeds from the peppers.
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7
Chop and set aside.
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8
Heat olive oil in a skillet over medium heat.
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9
Add half of the diced onion and cook 1-2 minutes or until onion has softened slightly.
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10
Sprinkle flour over the top.
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11
Mix.
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12
Allow to cook for one minute.
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13
Pour in the Mexican tomato sauce.
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14
Stir in cumin.
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15
Allow to simmer while cooking the chorizo.
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16
Cook chorizo in a 12 inch cast iron skillet (or other 12 inch oven proof skillet) over medium heat.
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17
Once browned, add the chopped roasted chile peppers and remaining half of the diced onion.
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18
Cook just until onions have softened.
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19
Remove from skillet and set aside.
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20
Preheat oven to 350 F.
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21
Spoon 1/3 of the tomato sauce on the bottom of the skillet.
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22
Place 4 or 5 corn tortillas on the top, just to cover the bottom of the skillet.
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23
Spread 1/2 of the beans over the top of the tortillas.
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24
Spoon half of the chorizo/chile mixture over the beans.
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25
Sprinkle with 1/2 of the Mexican cheese.
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26
Top with 1/3 of the remaining sauce.
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27
Place 4-5 tortillas over the top.
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28
Repeat layering with remaining beans, chorizo and Mexican cheese.
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29
Place remaining tortillas over the top.
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30
Top with remaining sauce and 2 cups jack cheese.
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31
Bake in preheated oven for 25 minutes or until the cheese is melted and bubbly.
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32
Then turn on the broiler and broil for 2 minutes or until cheese is golden.
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33
Remove from oven.
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34
Sprinkle with green onions.
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35
Serve.
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36
Note: If you can no longer find hatch chiles you can substitute a 7 ounce can of fire roasted diced green chiles.
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37
Enjoy!
