Ingredients
– 4 large poblano peppers
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup milk
– 4 large eggs
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: cilantro, avocado, and salsa
Equipment Needed
– Baking dish (9×13 inches)
– Whisk
– Mixing bowl
– Knife
– Cutting board
– Cheese grater
– Roasting pan or broiler (for the peppers)
Step-by-Step Instructions
Let’s talk about the first steps! Begin by preheating your oven to 375°F (190°C). While it’s heating, I like to prep my poblano peppers. I roast them until they’re nicely charred, which brings out their smoky flavor and makes them easier to peel. You can do this on a broiler setting or in a roasting pan. Once they’re done, I pop them in a covered bowl to steam for about 10 minutes, which helps loosen the skin. Once cool enough to handle, I peel the skin off and slice them open to remove the seeds. (See the next page below to continue steps…)