Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer and press down as needed.

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes.

Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat until browned and cooked through.

When the peppers are ready, transfer to a large bowl and cover with aluminum foil to steam for at least 10 minutes.

Reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese.

Place 8 large eggs, 1 cup milk, ⅔ cup flour, 1 ½ teaspoons salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth.

Peel off and discard the skin from the peppers using a paper towel.

Pour enough egg mixture into the baking dish to cover the bottom. Arrange half of the peppers, add chorizo and sprinkle with cheese.

Bake on the upper rack until puffed and golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving.