Ingredients:
For the Roasted Poblano Peppers:
6 large poblano peppers
1 tablespoon olive oil
Salt and black pepper to taste
For the Filling:
2 cups shredded Monterey Jack cheese (or any melting cheese of your choice)
For the Egg Mixture:
4 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
A pinch of black pepper
For the Tomato Sauce:
1 can (14 ounces) diced tomatoes, drained
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon cumin
Salt and black pepper to taste
Optional Garnishes:
Chopped fresh cilantro
Sliced green onions
Sour cream
How to make:
P-leas-e c-lic-k the photo or the "next >" button below to see the instructions
