Ingredients:

  • 6 large poblano peppers (about 1.5 lbs / 680g)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • 8 ounces Monterey Jack cheese, shredded (225g)
  • 4 ounces cheddar cheese, shredded (115g)
  • 4 ounces queso fresco, crumbled (115g)
  • 6 large eggs (US large), lightly beaten
  • 1 cup milk (240ml)
  • ½ cup heavy cream (120ml)
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon ground cumin (1.25g)
  • Pinch of cayenne pepper (optional)
  • Fresh cilantro, chopped (optional)
  • Salsa (optional)
  • Sour cream or Mexican crema (optional)
  • Green onions, sliced (optional)

Instructions:

  1. Preheat oven to broil. Place peppers on a baking sheet and broil, turning occasionally, until blackened on all sides.
  2. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the blackened skin. Cut a slit lengthwise in each pepper and carefully remove the seeds and membranes. Pat dry with a paper towel.
  3. In a large bowl, combine the Monterey Jack, cheddar, and queso fresco cheeses. Mix well.
  4. In a separate bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, cumin, and cayenne pepper (if using).
  5. Lightly grease a 9x13 inch baking dish. Arrange half of the poblano peppers in a single layer on the bottom of the dish. Sprinkle half of the cheese mixture over the peppers. Repeat with the remaining peppers and cheese.
  6. Pour the egg custard evenly over the layered peppers and cheese. Gently press down to ensure the custard seeps into all the layers.
  7. Cover the dish with aluminum foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15 minutes, or until the custard is set and the top is golden brown.
  8. Let the casserole cool for at least 10 minutes before slicing and serving. Garnish with fresh cilantro, salsa, sour cream, or green onions, if desired.