Preheat the oven to 450° and line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Wash and dry peppers, and place poblano peppers on the prepared baking sheet. Roast until peppers are charred and skins are blacked and bubbly, making sure to turn a few times during the baking process, approximately 20-25 minutes.

Once peppers are charred and blustery, remove from the oven and carefully place in a glass bowl. Cover with plastic wrap and let cool for about 15 minutes. When the peppers are cool enough to handle, remove skins, slice in half lengthwise, and rinse to remove seeds. Pat dry.

In a large frying pan, over medium heat, cook chorizo, onions and garlic, and seasonings. Drain grease and return to the pan.

Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.

Place a layer of peppers in the bottom, then top with 1 cup of Monterey Jack cheese, half of the chorizo mixture, 1 cup of pepper jack cheese, and ½ cup sharp cheddar cheese. Repeat layers ending with sharp cheddar cheese.

In a small mixing bowl, whisk half and half, eggs, and flour together.

Pour egg mixture on top of pepper mixture.

Bake uncovered for 30-35 minutes. Remove from the oven and add the remaining ½ cup cheddar cheese on top and pop back in the oven for 15 additional minutes.

Once cheese has browned a bit, remove from the oven and enjoy.