1 pound sausage meat
1 medium poblano chile, medium dice
2 teaspoons vegetable oil
5 eggs, lightly beaten
9 6-inch corn tortillas
1 16-ounce jar salsa verde
2 cups shredded pepper jack cheese
salt and pepper, to taste
Preheat the oven to 350 degrees.
Cook the sausage in a frying pan, breaking it up with a wooden spatula, until browned. Pour off the excess fat, and set aside.
Add the chile to the pan, and cook until tender and slightly browned. Season with salt and pepper, and set aside.
Heat one of the teaspoons of oil in the pan, and add the eggs. Season with salt and pepper, and cook, as for scrambled eggs. When still slightly underdone, remove and set aside with the pepper and the sausage. Toss these ingredients together.
Grease a casserole dish with the remaining oil, and place a layer of three corn tortillas in the bottom. Top with one third of the sausage, mixture, one third of the salsa verde, and one third of the cheese. Top with three more tortillas, and continue, finishing with a layer of cheese.
Bake the casserole for 30 minutes, until bubbly and browned. Allow to cool 15 minutes before slicing and serving.