Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cut roasted poblano peppers in half lengthwise and remove seeds. Lay them in the baking dish.
- Mix Monterey Jack and cheddar cheese. Sprinkle half over the peppers.
- In a bowl, whisk eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder until smooth.
- Pour egg mixture over the peppers and cheese.
- Top with remaining cheese.
- Bake for 35-40 minutes until set and golden brown.
- Let rest for 5 minutes before serving. Top with salsa and cilantro if desired.
Notes
- For spicier flavor, add diced jalapeños to the cheese mix.
- Can be made ahead and refrigerated before baking.
- Leftovers reheat well in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg