Poblano and Monterey Jack Bake

Servings: 4 · Prep: 25 min · Cook: 65 min · Total: 100 min

Ingredients

• 6 each Poblano peppers
• 10 ounces Monterey Jack cheese
• 6 each Large eggs
• 3/4 cup Whole milk
• 1/3 cup All-purpose flour
• 1/2 teaspoon Fine salt
• 1/2 teaspoon Ground cumin
• 1/4 teaspoon Ground black pepper
• 1 teaspoon Olive oil
• 1 cup Prepared tomato salsa
• 8 each Corn tortillas

Equipment

Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Instant-read thermometer; Oven mitts; Heatproof bowl; Aluminum foil; Oven with broiler; Rimmed baking sheet; Electric hand mixer; Flexible spatula; Two mixing bowls; Covering plate; 9-inch square, 2.5-quart baking dish; whisk; measuring cups; measuring spoons; knife; cutting board; tongs; instant-read thermometer; oven mitts; heatproof bowl; aluminum foil; oven with broiler; rimmed baking sheet; electric hand mixer; flexible spatula

Steps

1. Prepare the peppers and broiler. Wash your hands. Rinse the poblanos under running water, trim away any damaged areas, and dry thoroughly. Position an oven rack about 6 inches below the broiler and heat the broiler to high. Line the baking sheet with aluminum foil.
   • 6 Each poblano pepper

   Avoid touching your eyes while handling poblanos; wash your hands thoroughly afterward.

2. Broil and steam the poblanos. Arrange the whole poblanos on the baking sheet. Broil for 15–20 minutes, turning with tongs every 4–5 minutes, until the skins are blistered and largely blackened on all sides. Transfer the peppers to the heatproof bowl, cover with the plate, and let steam for 10 minutes.
   • 6 Each poblano pepper

   Use tongs to turn the hot peppers and keep hands clear of the broiler and hot tray.

3. Prepare the oven and baking dish. Turn off the broiler and set the oven to 375°F. Using oven mitts, position a rack in the center of the oven. Grease the baking dish with the entire 1 teaspoon olive oil.
   • 1 teaspoon olive oil
4. Peel and seed the poblanos. When the peppers are cool enough to handle, gently peel away the blistered skins. Slit each pepper lengthwise, remove the stem, seeds, and inner ribs, and open the flesh into broad, flat pieces. Pat dry thoroughly; excess moisture can make the bake watery.
   • 6 Each poblano pepper

   Avoid touching your eyes while handling the peppers; wash your hands afterward.

5. Build the first pepper-and-cheese layer. Arrange half the peppers across the bottom of the prepared dish, overlapping slightly to cover the base. Sprinkle evenly with 5 ounces of the cheese. Set the remaining peppers and cheese aside for the second layer.
   • 6 Each poblano pepper
   • 10 ounces monterey jack cheese — shredded
6. Mix the yolk-and-milk batter. Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in the other bowl. Keep all yolk out of the whites so they whip properly. Wash your hands after handling the raw eggs. Whisk the yolks with the milk, flour, salt, cumin, and black pepper until smooth.
   • 6 Each egg
   • 6 Each egg
   • 3/4 cup milk
   • 1/3 cup all-purpose flour
   • 1/2 teaspoon salt
   • 1/2 teaspoon cumin
   • 1/4 teaspoon Ground Black Pepper

   Do not taste the uncooked egg-and-flour batter; wash hands, utensils, and work surfaces that contact it before using them for ready-to-eat foods.

7. Whip and fold in the egg whites. Using clean, dry beaters, beat the egg whites until they form glossy, stiff peaks that hold their shape when the beaters are lifted. Stop before the whites become dry and clumpy. Stir one-quarter of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites in two additions until no large white streaks remain.
   • 6 Each egg

   Do not taste the uncooked batter; clean beaters and other equipment that contact raw eggs before using them for ready-to-eat foods.

8. Assemble and bake. Immediately spread half the batter over the first pepper-and-cheese layer. Add the remaining peppers, sprinkle with the remaining 5 ounces cheese, and gently spread the remaining batter over the top. Bake for about 40–45 minutes, until puffed and golden, with a fully set center that does not ripple when the dish is gently moved. Check the center with a clean thermometer; it must reach at least 165°F (74°C) before removing the bake from the oven. If the top browns before the center sets or reaches the required temperature, loosely cover with foil and continue baking until both endpoints are reached.
   • 3 Each poblano pepper
   • 5 ounces monterey jack cheese — shredded

   Use oven mitts with the hot dish and verify the center reaches at least 165°F before serving.

9. Warm the tortillas. During the final 10 minutes of baking, stack the tortillas, wrap them tightly in foil, and place the packet in the oven alongside the baking dish. Heat until warm and pliable.
   • 8 Each corn tortilla

   Use oven mitts to handle the hot foil packet.

10. Rest, slice, and serve. Let the bake rest for 10 minutes before cutting into four equal portions. Keep the tortillas wrapped during the resting time. Serve each portion with 1/4 cup tomato salsa and 2 warm tortillas.
    • 1 cup tomato salsa

https://plumtally.com/recipes/poblano-and-monterey-jack-bake-rbyt6qp3n3an