Ingredients
Scale
For the Crust:
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cut the roasted poblano peppers in half lengthwise and remove seeds. Lay them flat in the prepared baking dish.
- Sprinkle both cheeses evenly over the peppers.
- In a bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin until smooth.
- Pour the egg mixture over the peppers and cheese in the baking dish.
- Bake for 30-35 minutes, or until the top is golden brown and the center is set.
- Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.