Ingredients
4 poblano peppers
10 ounces Monterey Jack cheese
2 1/2 Tablespoon flour
2 Tablespoons milk
1/4 tsp baking powder
Salt and Pepper
Salsa
Instructions
Instructions
Heat oven to 425 degrees. Rub all sides of poblano peppers with olive oil and place on baking sheet.
Roast for about 30 minutes, turning every 10 minutes or until the skin is charred and blistered evenly all around.
Place peppers in heat-proof bowl and cover with plastic wrap. Allow to sit while you prepare remaining ingredients.
Reduce oven temperature of 350 degrees.
Coat an 8-inch baking dish with cooking spray.
Separate egg whites and yolks into two bowls.
Beat egg whites until stiff peaks form,
Continue beating egg whites on low and add yolks, one at a time, until they are fully mixed in.
Beat in flour, milk, baking powder, salt and pepper. Batter should be light, fluffy and smooth.
Remove the charred skin, stem and seeds from roasted poblanos.
Pour half of the egg mixture into the baking dish, spreading it out evenly.
Spread two poblano peppers on top. Sprinkle some cheese on top of the poblanos.
Spread two remaining poblano peppers on top.
Sprinkle more cheese.
Pour remaining egg batter over all.
Top with remaining cheese.
Bake for 30 minutes.
Allow to cool 5 - 10 minutes before slicing.
Serve with salsa.
This recipe comes from "fortheloveofcooking.net"