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Note: Recipe must be refrigerated at least six hours before baking.
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Makes about 10 servings Preheat the oven to 350 F.
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Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes.
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(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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Place the blackened peppers in bowl and cover with plastic wrap.
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Let rest until cool enough to handle, about 15 minutes.
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Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
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Grease a 9 x 13-inch baking dish with the 1 teaspoon of butter.
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Spread the chilis in a flat layer across the bottom of the dish.
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In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
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Add the onions and bell peppers, and cook, stirring, for 4 minutes.
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Add the garlic and chili powder, and cook, stirring, for 1 minute.
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Remove from the heat.
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In a separate skillet, heat 1 teaspoon of the vegetable oil over medium-high heat.
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Add one tortilla and cook until softened, about 30 seconds per side.
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Remove from the pan and cut into quarters.
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Repeat with the remaining oil and tortillas.
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Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl.
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Whisk to combine.
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Combine the green onions, cilantro, and cheeses in a medium bowl, and mix well.
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Spoon 1/3 of the sausage mixture over the chilis in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture.
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Repeat layering, ending with a cheese layer.
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Pour the egg mixture over the ingredients.
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Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
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Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes.
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Remove from the oven and let rest 10 minutes before serving.
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Serve with salsa and sour cream, as desired.
