Ingredients
- 6 large poblano peppers, roasted and peeled
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups whole milk
- 1/2 cup salsa (your choice of mild, medium, or hot)
If you can’t find poblano peppers, feel free to substitute with Anaheim peppers or even canned green chiles for a milder flavor. For a dairy-free version, swap out the cheeses for your favorite plant-based alternatives.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little oil.
- Lay the roasted and peeled poblano peppers in a single layer at the bottom of the prepared baking dish.
- In a mixing bowl, combine the Monterey Jack and cheddar cheeses. Sprinkle half of the cheese mixture over the peppers.
- In another bowl, whisk together the eggs, flour, baking powder, salt, and pepper until smooth. Gradually whisk in the milk until fully incorporated.
- Pour the egg mixture evenly over the peppers and cheese in the baking dish.
- Top with the remaining cheese mixture and dollop the salsa across the top.
- Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed and golden brown. A knife inserted in the center should come out clean.
- Allow the casserole to cool for 5 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International