INGREDIENTS

4 Mission® 8" Heat Pressed Flour Tortillas (10410)  
2 Poblano Chiles  
2  Jalapeno Peppers  
3 Tbsp. Unsalted Butter  
1 medium Onion , sliced 
1/8 tsp. minced Garlic  
1 large Tomato , cored, seeded and chopped 
4 Tbsp. minced Hams  
1/2 tsp.  Salt or to taste 
1/2 tsp. freshly ground Black Pepper  
8  Eggs  
1/2 tsp.  Salt or to taste 
1/2 tsp. freshly ground Black Pepper  
8 oz. Monterey Jack Cheese  
1/2 cup  Queso Fresco , crumbled, to garnish 
1/2 cup Slivered Green Onion , to garnish 
1 dozen Mission® 4.5" White Corn Tortilla (20123) , served warm with butter 

DIRECTIONS

1.) Generously butter an 8 cup soufflé dish or other baking dish and set aside.

2.) Arrange poblano and jalapenos on a broiler pan. Broil 3" from heat source, turning chilies with tongs until charred on all sides, about 5-10 minutes.

3.) Transfer immediately to a plastic bag and seal tightly. Let steam about 10 minutes. Peel chilies and cut in half. Discard seeds, veins and cores. Rinse under cold water. Pat dry and cut into 1/8" julienne.

4.) Melt butter in a large saucepan over medium heat. add onion and garlic, cook until translucent, stirring occasionally, about 10 minutes.

5.) Add roasted chilies and cook 5 minutes longer.

6.) Remove from heat and stir in tomatoes and ham. Season with salt and pepper. Transfer to prepared soufflé dish.

7.) Slightly whisk eggs in a bowl and season with salt and pepper. Pour eggs over chili and ham mixture. Cover completely with Monterey Jack cheese.

8.) Broil casserole for 3-5 minutes or until eggs are firm and cheese has browned. Top with Queso Fresco and green onions.

9.) Serve with warm buttered tortillas.

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