Ingredients
- 3 Tbsp. Flour
- 6-8 Large poblano peppers
- 2 tsp. Baking powder
- 2 C. Shredded monterey jack cheese divided
- ¼ tsp. Onion powder
- 1 C. Shredded cheddar cheese divided
- ¼ tsp. Garlic powder
- 5 Large eggs
- ¼ tsp. Salt
- 1 ½ C. Milk
- ¼ tsp. Black pepper
Instructions
- Heat the oven to broil, and place the oven rack on the top setting.
- Place the poblano peppers on a foil lined baking sheet, and roast for 15 minutes, turning halfway through.
- Add the heated peppers to a ziploc bag, and let sit for 10 minutes before removing the skin. Cut off the stems and remove the seeds.
- Heat the oven to 350 degrees.
- Layer half of the cooked chiles in the bottom of a well greased 9×9 baking dish.
- Sprinkle ½ cup of the cheddar cheese and 1 cup of the monterey jack cheese on top.
- Repeat with another layer of chiles and then cheeses.
- Whisk together the milk, eggs, garlic powder, onion powder,flour, baking powder and salt and pepper until well combined.
- Bake for 45 minutes.
- Let cool for 10 minutes, and then serve with your choice of toppings
