6 poblano Chile peppers ▢8 ounces Monterey Jack cheese, shredded ▢3 eggs ▢¼ cup milk ▢⅔ cup cornmeal ▢½ teaspoon baking powder ▢½ teaspoon salt ▢½ teaspoon black pepper ▢toppings, if desired
Bring the Chile peppers to a blackened state on the exterior by broiling them in the oven.
Steam the chilis inside a Ziploc bag for fifteen minutes.
450°F preheating of the oven is required. After removing the seeds and peeling the peppers' blackened skin, the chilis should be chopped into large segments.
Combine the eggs, milk, cornmeal, baking powder, salt, and black pepper in a medium basin.
Bake the chilies and cheese topped with the egg mixture for 15 to 20 minutes, or until the tops are lightly golden brown.
Serve promptly accompanied by your preferred salsa and additional toppings of your choosing.