INGREDIENTS
- 7-8 poblano peppers, large is better
- 4 cups Mexican blend cheese, shredded
- 6 eggs
- 1 ⅓ cups milk
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1/2 teaspoon cumin
- ½ teaspoon salt
- ½ black pepper
PREPARATION
- Preheat oven broiler on medium to high.
- Line a baking sheet with foil and space out poblano peppers on top of foil.
- Broil pepper for 12-15 minutes, flipping halfway through.
- Remove peppers from oven and cover pan tightly with foil for 8 minutes to steam the peppers as they cool.
- Uncover peppers and remove stems and charred skin, then slice peppers in half and remove seeds.
- Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
- Using half the peppers, arrange a flat layer covering the bottom of the prepared baking dish. Top peppers with half the cheese then repeat another layer of peppers, another layer of cheese.
- In a medium bowl, whisk together the eggs, milk, flour, and seasoning until smooth. Pour mixture over the layered dish.
- Bake for 40-45 minutes or until top is starting to turn golden.
- Serve with sour cream, cilantro, salsa, and avocado.
Enjoy!