Ingredients:
6 to 8 large poblano peppers
2 cups of shredded Monterey Jack cheese, divided into two parts.
1 cup of shredded cheddar cheese, divided into two parts.
5 large eggs
1 1/2 cups of full-fat milk
3 tablespoons of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 of a small spoon of salt
1/4 of a small spoon of black pepper
You can add sour cream, salsa, and freshly chopped cilantro to the dish if you like.
flour, baking powder, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and free of lumps.
Spread the mixture evenly over the cheese and peppers.
Bake in the oven for 45 minutes until the center puffs up and the eggs are solid and golden on the edges.
Let the food cool down for 5-10 minutes before cutting it.
To serve: Cut into squares and top with sour cream, salsa, and freshly chopped cilantro.
Enjoy!