I make it as a casserole.
6-8 big chili peppers (anaheims>cubanelles>poblanos)
2 tbs olive oil
1/2 cup chopped white onion
1 big clove of garlic, minced
1 14 oz can of tomatoes, cored and crushed
Salt
8 oz Monterey Jack cheese (or queso blanco), sliced
3 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1 cup shredded sharp cheddar
Broil the peppers until blackened, and peel. Slit each one and open it to lay flat. Remove the stems, ribs and seeds. Saute the onions in olive oil until they soften, then add the garlic and cook for another minute. Add the tomatoes and some salt and simmer for 20 minutes. Spread the tomato sauce across the bottom of an 8x8 inch baking dish, and lay half of the peppers on top, then the jack cheese, then the other half of the peppers, then half the cheddar. Pour the egg mixture over top and sprinkle with the rest of the cheddar. Bake at 375 for about 30:00.
