Long gone, but here’s the recipe:
Six 8” long chili peppers (anaheims>cubanelles>poblanos)
2 tbs olive oil
1/2 cup chopped onion
1 big clove garlic, minced
14 oz canned tomatoes, cored & crushed
Salt
8 oz Monterey Jack cheese (or queso blanco), in six slices
3 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp. baking powder
1 cup shredded sharp cheddar cheese
Broil peppers until blackened on all sides and steam them in a bag until cool enough to handle.
Saute onions in olive oil over medium heat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes and some salt and simmer for 20 minutes.
Preheat oven to 375°. Peel, stem and seed the peppers, and slit each one so that it lies flat. Wrap each pepper around a slice of Monterey Jack cheese. Spread the tomato sauce across the bottom of an 8x8 inch baking dish, and lay the peppers on top.
In a large bowl, beat the eggs and milk thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle peppers with half the cheddar cheese. Pour egg mixture over peppers and sprinkle with remaining cheddar cheese.
Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
