Ingredients:
7 robust poblano peppers
1.5 cups milk
5 large eggs
2 cups freshly shredded Monterey Jack cheese (keep divided)
1 cup freshly shredded cheddar cheese (keep divided)
3 tablespoons all-purpose flour
1 teaspoon baking powder
A pinch each of garlic and onion powders
Salt and pepper, adjusted to your liking
Instructions:
Broiling the Peppers: Preheat your broiler and adjust the oven rack to about 6 inches from the heat source. Prep a baking sheet by lining it with aluminum foil.
Lay the poblano peppers evenly on the sheet, letting them roast under the broiler for 10-15 minutes. You're looking for the skins to achieve a nice char.
Once done, transfer the peppers to a sealed bag, allowing them to steam for about 10 minutes. After steaming, peel off their skins, and proceed to deseed and remove their stems.
Layering and Baking: Heat your oven up to 350°F (175°C). Grab a 3-quart casserole dish and grease it to ensure nothing sticks.
Place half of your prepared chiles at the base of the dish. Sprinkle 1 cup of the Monterey Jack cheese followed by 1/2 cup of the cheddar. Lay down the next layer of chiles, and then top them off with the remaining cheese.
In a separate bowl, whisk together the eggs, milk, flour, baking powder, onion and garlic powders, salt, and pepper. Once smoothly combined, pour this mixture over your layered chiles and cheese.
Place the casserole dish in the oven and let it bake for approximately 45 minutes. You're looking for a beautiful golden hue on the top.
Once baked, allow the casserole to cool down a bit before carving out slices. Dish out squares and garnish with dollops of sour cream, a drizzle of your favorite salsa, and a sprinkle of fresh cilantro. Enjoy!
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