Ingredients:

  • 6 large poblano peppers (about 900g), roasted, peeled, seeded, and chopped
  • 1 medium yellow onion, finely chopped (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon dried oregano (2.5ml)
  • Salt and black pepper to taste
  • 1 (4 ounce) can chopped green chilies, drained (113g)
  • 4 cups shredded Monterey Jack cheese (about 400g), divided
  • 1 cup shredded cheddar cheese (about 100g), divided
  • 4 large eggs (about 200g)
  • 1 (12 ounce) can evaporated milk (340g)
  • 2 tablespoons all-purpose flour (16g)
  • 1/4 teaspoon garlic powder (1g)
  • 1/4 teaspoon onion powder (1g)

Instructions:

  1. Roast poblano peppers until blackened. Place in a sealed bag to steam. Peel off skin, remove seeds, and chop. Tip: You can buy pre-roasted poblano peppers to save time.
  2. Sauté onion and garlic in olive oil until softened. Stir in cumin and oregano.
  3. Add chopped roasted poblanos and canned green chilies to the skillet. Season with salt and pepper. Cook for 5 minutes.
  4. In a large bowl, whisk together eggs, evaporated milk, flour, garlic powder, and onion powder until smooth.
  5. Spread half of the chile mixture in the baking dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Pour half of the egg mixture over the cheese. Repeat layers.
  6. Bake in a preheated oven at 350°F (175°C) until golden brown and set (about 35-40 minutes). Test doneness by inserting a knife near the center; it should come out clean.
  7. Let the casserole rest for 10 minutes before slicing and serving. This helps it hold its shape.