1 1/2 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
6 ounces queso fresco or cotija cheese, you can also substitute ricotta cheese for a similar texture and flavor.
12 ounces sharp cheddar cheese, grated
4 large eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil
Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
Preheat oven to 425 degrees F.
Brush olive oil on the bottom of a 10.5″ x 7.5″ baking dish. Line with chiles.
Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat, ending with cheeses on top.
In a bowl, beat 4 eggs, salt and pepper. Pour mixture over chiles and cheese. Cover with foil. Bake at 425 degrees F. for 40 minutes, or until cheese is hot and bubbly. Remove from oven and let rest 5-10 minutes to set.
Casserole can be frozen. Cut into squares and wrap well.