Meat and Cheesy Chili Relleno Casserole

1 pound lean ground beef

1/2 pound beef chorizo

1 1/2 cups grated Monterey Jack Cheese

3 cans whole green chilis, cut in half

6 eggs, beaten

1 1/2 cups milk

1/2 teaspoon baking powder

Mexican crema

Fresh cilantro, chopped

Preheat oven to 350 degrees. Spray a 9x13 casserole pan with nonstick cooking spray and set aside. Brown the ground beef and chorizo in a large skillet till browned. Remove from heat. In a medium bowl, whisk together the eggs, milk and baking powder. To assemble the casserole: line the casserole pan with 1/2 of the chilis, spread half of the meat over the top of the chilis and sprinkle with half of the cheese. Repeat. Then pour the milk mixture over the top and baking for 40-45 minutes or until browned and bubbly. Serve with a drizzle of Mexican crema and fresh cilantro.