Ingredients:
6 to 8 large poblano peppers
2 cups of shredded Monterey Jack cheese, divided into two parts.
1 cup of shredded cheddar cheese, divided into two parts.
5 large eggs
1 1/2 cups of full-fat milk
3 tablespoons of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 of a small spoon of salt
1/4 of a small spoon of black pepper
You can add sour cream, salsa, and freshly chopped cilantro to the dish if you like.
Instructions:
Bake the peppers in the oven.
Turn on the broiler in the oven and position the rack about 6 inches away from the heat source.
Put aluminum foil on a baking tray and place the peppers on it.
Cook for 10-15 minutes, turning occasionally with tongs, until the skins are dark and burnt. Suggestion: Cook for 10-15 minutes, turning the food occasionally with tongs, until the skins are dark and burnt.
Place the roasted peppers in a plastic bag and leave them there for 10 minutes to soften and cool.
Once they are no longer hot, remove the skin, trim the stems, open them, and remove the seeds.
Preheat the oven before using it.
Preheat the oven to 350°F (175°C) before using it.
Spray a large baking dish with nonstick spray.
Prepare the casserole.
Put half of the cooked chilies in the baking dish in a single layer.
Add 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese on the top.
Do the same with the rest of the peppers and cheese.
Prepare the egg mixture: In a bowl, combine the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and free of lumps.
Spread the mixture evenly over the cheese and peppers.
Bake in the oven for 45 minutes until the center puffs up and the eggs are solid and golden on the edges.
Let the food cool down for 5-10 minutes before cutting it.
To serve: Cut into squares and top with sour cream, salsa, and freshly chopped cilantro. Enjoy yourself!