Sort ingredients
faintdot
QR Code
Listen
Pdf
Roast 6-7 poblano peppers on a comal until charred all around
Transfer roasted peppers to a ziploc bag, seal, and allow to sweat
In a saucepan, add 4 Roma tomatoes, ⅛ onion, 1-3 jalapeños or Serranos, and 1-5 chile de arbol pods
Cover with water and bring to a boil over high heat
Transfer boiled ingredients to a blender with 2 garlic cloves, ½ tsp oregano, salt, black pepper, and ¼ cup water
Blend until smooth
Heat oil in the saucepan over medium heat and add the salsa
Bring salsa to a simmer, taste for salt, and adjust if needed
Reduce heat to medium-low and simmer for 5 minutes
Peel and prep the roasted peppers
Separate 6 eggs into yolks and whites
Beat egg whites for 3-5 minutes until fluffy and stiff peaks form
Mix egg yolks with ¼ cup milk or heavy cream, salt, black pepper, baking powder, and ⅓ cup all-purpose flour
Carefully fold egg whites into the egg yolk mixture
Preheat oven to 350°F
Lightly spray a 7x11 inch baking dish with oil
Pour half of the egg batter into the baking dish and spread evenly
Layer with chile poblanos
Add half of the shredded cheese
Add another layer of chile poblanos
Pour the remaining egg batter and spread evenly
Top with remaining cheese
Bake for 25-30 minutes until golden and set
Allow to rest for 20 minutes before serving
Serve with the prepared salsa