Ingredients
Scale
- 1 pound poblano peppers (about 4–5 medium peppers)
- 4 cups shredded Monterey Jack cheese (divided)
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven's broiler and roast poblano peppers until skins are blackened.
- Cover roasted peppers to steam for 10 minutes, then peel and remove seeds.
- Preheat oven to 375°F (190°C) and grease a casserole dish.
- Layer half of the roasted peppers followed by 2 cups of cheese in the dish.
- Repeat layering with remaining peppers and cheese.
- Whisk together eggs, milk, flour, baking powder, spices, and salt.
- Pour egg mixture evenly over layers in the casserole dish.
- Bake for 40-45 minutes until center is set and edges are golden brown.
- Let rest for 10 minutes before slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure peppers are well-charred for maximum flavor.
Use fresh, high-quality cheese for the best melting and taste.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg