Description
A delicious casserole made with roasted poblano peppers, Monterey Jack cheese, and a creamy egg mixture.
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 your oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the poblano peppers on it. Broil for 5-7 minutes per side, turning occasionally, until the skins are blackened and blistered.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil. Let them steam for 10 minutes. Once cool enough to handle, peel off the charred skin, cut a slit down one side of each pepper, and remove the seeds and stems.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
- Lay half of the roasted peppers in a single layer on the bottom of the dish. Sprinkle 2 cups of Monterey Jack cheese evenly over the peppers. Repeat with the remaining peppers and 2 more cups of cheese to create a second layer.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper until smooth and well combined.
- Pour the egg mixture evenly over the layered peppers and cheese, ensuring it seeps into all the crevices.
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the center is set and the edges are golden brown.
- Let the casserole rest for 10 minutes before slicing. Serve with sour cream, salsa, or chopped cilantro, if desired. Enjoy!
Notes
- For extra flavor, consider adding some diced tomatoes or jalapeños.
- Adjust baking time based on the size of your casserole dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg