Ingredients :
- 5 poblano peppers
- 1 pound ground beef
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 5 large eggs
- 1-1/2 cups half-and-half cream
- 1/3 cup all-purpose flour
- 1-1/2 cups shredded cheddar cheese, divided
- 1-1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded pepper jack cheese, divided
- Optional: Sour cream, salsa and cilantro
Directions :
- Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Cut peppers in half; set aside.
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat 10-12 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in garlic, cumin, salt, pepper and red pepper flakes; set aside.
- In a large bowl, whisk eggs, cream and flour; set aside.
- Place half of the peppers in a greased 13x9-in. baking dish; top with half of the meat mixture. Layer with 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese and 1/2 cup pepper jack cheese, remaining meat mixture and remaining peppers. Top with remaining cheddar cheese and Monterey Jack cheese. Gently pour egg mixture over ingredients. Bake, covered, until bubbly, 30-35 minutes. Uncover; sprinkle with remaining pepper jack cheese; bake 10 minutes longer until golden brown around the edges. If desired, top with optional ingredients.
