Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Roast the poblano peppers until they are charred, then peel, seed, and slice them open.
- In a mixing bowl, combine the shredded cheese, diced onion, eggs, and whole milk. Mix well.
Assembly
- In the prepared baking dish, layer half of the roasted peppers, then top with half of the cheese mixture.
- Repeat the layering process with the remaining peppers and cheese mixture.
- Combine the diced tomatoes with garlic powder, and pour this over the top of the casserole.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Nutrition
Notes
Serve with a green salad, avocado slices, sour cream, or Greek yogurt. Add chopped cilantro for extra flavor. Store leftovers tightly covered in the refrigerator for up to three days.