This is what Nick and I did with those Poblano peppers that didn't go into our roasted peppers and onions dinner. I am having trouble remembering where I found the recipe, but I know there was a recipe. This did not come out of my brain. Perhaps I will need to ruminate on my source a bit more and update this when my memory starts behaving again.
What I do remember about this dish is that I roasted the Poblanos over the flames from our gas stove and then sliced them into wide, flat halves. These were layered into a loaf pan with chopped, canned tomatoes and Cotija cheese, like a lasagna. The last layer is crumbled corn tortilla chips. This baked until the cheese melted, which didn't take long. We topped our servings with sour cream and served it alongside some of the cornbread I made for another dinner.
The dish had great flavor, with a little heat from the peppers, but it was a bit soggy. If I repeat this, I may layer in some additional tortillas to help absorb some of the liquid from the tomatoes and peppers.
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