Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 large eggs
- 2 cups milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Optional toppings: sour cream, salsa, or avocado
Instructions
- Roast poblano peppers until charred and peel them.
- Whisk together eggs, milk, flour, baking powder, salt, cumin, and garlic powder.
- Chop roasted peppers, layer half in a greased baking dish with half the cheese and half the egg mixture.
- Repeat layering with remaining ingredients.
- Bake at 350°F (175°C) for about 45 minutes until golden and set.
Notes
- Feel free to add your favorite toppings before serving.
- Make sure to let the casserole cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg