INGREDIENTS
3 qt baking dish
8 poblanos roasted and peeled (after roasting place in a bowl with a lid to steam)
1/2 to 1 cup cheese Monterey jack
1/2 cup cheddar cheese
custard:
5 eggs
1 1/2 cup liquid - cow milk or cashew for the dairy issue folks (that's me Gio)
1 tsp baking powder
3 TB flour
1/4 tsp each onion powder, garlic powder, salt
(pre cooked ground turkey/beef/ chorizo/ vegan meat)
BAKE and SERVE
350F 45 minutes set in the middle and golden edges
10 minute rest
serve with sour cream and pico
MAKE
Roast, steam, peel and de-seed chili peppers.
I placed the chilies under the broiler and rotated the chilies as they blistered.
Then I placed the chilies into a bowl and put a lid over them to let the chilies steam.
lay half of the roasted chilies in a 3 qt baking dish - I preferred to have the chilies in large slices than whole halves but anyway is fine.
sprinkle half of the 2 cheeses over the chilies and then repeat another layer of the chilies and cheese.
cheese is the top layer.
for the custard:
whisk the eggs, and and milk together to combine.
The more you whisk the eggs and milk the lighter and fluffier the end results.
Once the egg/milk mix is ready add in the flour, baking powder and seasonings.
You can experiment with different seasonings and herbs.
Next, pour the custard evenly to the baking dish and place into the oven 350°F
for 45 minutes and the eggs have set in the middle and golden edges.
Comments
Post a Comment