So here's what I did. Labor intensive, but I like that.
(When my wife is out of town, I cook.)
Roasted over my gas stove:
3 poblanos
3 green cayennes
4 garlic cloves
2 hatch chilies
1 lg shallot
Let them steam for a while, peeled them down.
Put them in the blender with half a bunch of fresh cilantro,
2 tsp cider vinegar and 2 tbsp cumin or so. Added a splash
of chicken stock, splash of pale ale and dollop of canola oil.
Whirled it down into a pesto type sauce.
I took the seeds and stems out of all the peppers except the
cayennes before whirling.
Browned the chorizo with 3 more garlic cloves and half a white onion.
Tossed in a drained can of black beans and 2 Tbsp oil, lightly mashed
them when they started to pop.. maybe half mashed.
Mixed in the green sauce.
Used this to fill corn tortillas, placed them in a casserole pan.
Whipped up a bechamel sauce, then melted in about 3/4 cup each pepper jack
and extra sharp cheddar.
Poured that over the tortillas and topped it with a drained can of Rotel
tomatoes and chilis. I didn't know there were so few chilies in there, lol!
Baked at 350 till hot and bubbly, sprinkled with some cilantro and it was
good. More sweet than hot, with nice chili flavors.
Ate too much.