By: Mobin
Poblano peppers, olive oil, eggs, milk, flour, paprika, garlic powder, onion powder, salt, pepper, baking powder, Monterey cheese, cheddar cheese.
Place poblano peppers on a foil-lined baking sheet. Brush with olive oil and broil until skin is blistered and charred.
Remove peppers from oven, place in a Ziploc bag, and steam for ten minutes. Peel skin and remove seeds.
In a bowl, mix eggs and milk. In another bowl, combine flour, paprika, garlic powder, onion powder, salt, pepper, and baking powder.
Slowly add dry ingredients to the egg mixture while whisking. Grease a 9x9 baking dish with cooking spray.
Layer half of the roasted peppers in the dish. Pour half of the batter over peppers and sprinkle with Monterey and cheddar cheese.
Layer remaining peppers on top, pour remaining batter, and sprinkle with more cheese. Bake until golden brown and set. Serve with sour cream.