Oh Mah Gawd! Yeah, that’s right. I typed it. All lame-like, but I don’t care. That’s what I thought when I took my first bite of this dish. It’s like a quiche went on vacation to Mexico and had a delicious baby. Wait, was that too creepy for food? Meh, I don’t care. It was worth it. Have you gotten the impression yet that this is delicious and you should make it soon? I have to admit that my favorite part, other than it being crazy tasty, was that there were no complaints about this being night 2 of vegetarian meals. Yes! It was so good we didn’t miss the meat. I think we need an awesome Latin inspired song to celebrate … click here to enjoy … Why did I put that in there? I don’t know, I think I got confused thinking about how yummy this was.
- 12 oz. Cheese, shredded (a mix of Monterey jack, pepper jack, and/or cheddar)
- 5 Eggs
- 1 tsp Salt
- 1/3 cup Flour
- 1 2/3 cups Milk
- 3 large Poblano chiles, roasted, peeled and coarsely chopped
- ½ cup Tomatillo Salsa
- Spray a 2-quart baking dish with cooking spray and preheat the oven to 350.
- Place ¾ of the grated cheese in the bottom of your baking dish. Place the chopped chiles over the cheese.
- Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles.
- Sprinkle the remaining cheese over the top and then drizzle with the salsa. Bake for 45 – 65 minutes or until the center is set. Cool for 10 minutes, and cut into wedges.