Chile Casserole Poblano (Print Version)

# Ingredients:

01 - 6 to 8 big poblano peppers.
02 - 1 cup of cheddar cheese, split in half.
03 - 2 cups of Monterey Jack cheese, split in half.
04 - Five large eggs.
05 - 1 and a half cups whole milk.
06 - 3 tbsp plain flour.
07 - 1 tsp baking powder.
08 - A pinch of garlic powder (about 1/4 tsp).
09 - A pinch of onion powder (about 1/4 tsp).
10 - 1/4 teaspoon of black pepper.
11 - A small pinch of salt (1/4 tsp or less).
12 - Sour cream for garnish.
13 - Salsa to serve on the side.
14 - Fresh cilantro to sprinkle on top.

# Instructions:

01 - Roast the peppers under the broiler until their skin blackens, then pop them in a sealed bag to steam.
02 - Take off the peppers' skins and scoop out the seeds.
03 - Layer the prepared peppers and some cheese in your dish.
04 - Combine the eggs, milk, flour, and all seasonings in a bowl and whisk them together.
05 - Pour the egg mixture over the peppers and cheese filling.
06 - Put it in the oven and bake at 350°F for 45 minutes.
07 - Let it sit for about 5–10 minutes before you dig in.

# Notes:

01 - Canned peppers work fine too.
02 - Top with your favorite garnishes.
03 - Resting before slicing makes serving easier.
04 - Enjoy for breakfast, lunch, or dinner.

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