I seriously debated about posting this recipe. Not because it doesn’t taste good – it does – but because of the extra steps needed to roast and peel the poblano. (Poblanos can be roasted an peeled the day before, so you can have everything ready when you are ready to assemble the dish, )
Some of you want to get the cooking out of the way as quickly as possible. Others of you don’t mind a few extra steps as long as it results in a superior dish.
So, here is the compromise: those of you who don’t have the time to be roasting and peeling the peppers, just dice them. The dish will still be good, but with a very forward chili flavour. Those who do have the extra time, will be rewarded with a deeper, milder poblano flavour and a silky textured casserole that is a company-worthy brunch dish.
Serves 4, easily doubled
Poblano – Cheese Breakfast Casserole
5 medium Poblano Chilis roasted, peeled, stems and seeds removed
3/4 cup whole milk
1 Tablespoon flour
1/2 teaspoon salt
freshly ground pepper
1 cup grated Manchego or Monterey Jack cheese
non stick cooking spray
Preheat oven to 350F.
Whisk together milk, eggs, flour, salt and pepper until well blended and foamy.
Tear poblanos into 2″ wide strips.
Spray a 9 x 9″ baking pan with cooking spray and place half the poblano strips on the bottom of the pan.
Sprinkle half the cheese over top. Top with remaining poblanos, then sprinkle remaining cheese over the poblanos.
Gently pour egg mixture in.
Place the dish in 350F oven and bake about 45 minutes, until eggs are beginning to set. Increase temperature to 400F for about 10 minutes, until eggs are fully cooked and top is beginning to brown.
Remove from oven, let rest 15 minutes before slicing. Serves 4.
-If doubling, use a 9×13″ pan.
-Poblanos can be roasted an peeled the day before,