Instructions:
1. Prepare the Peppers:
- Preheat your oven to 425°F (220°C).
- Place the poblano peppers on a baking sheet lined with foil. Roast in the oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer the peppers to a bowl and cover with plastic wrap or a plate to steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and slit each pepper open to flatten. Set aside.
2. Cook the Beef Filling:
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and fully cooked. Drain excess fat if needed.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Mix well and remove from heat.
3. Assemble the Casserole:
- Lower the oven temperature to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Lay half the roasted poblanos in the bottom of the dish to create a single layer.
- Spread the cooked beef mixture evenly over the peppers, then sprinkle with 1 cup of shredded cheese.
- Layer the remaining poblano peppers on top, followed by another 1 cup of shredded cheese.
4. Make the Egg Mixture:
- In a medium bowl, whisk together eggs, milk, flour, baking powder, and salt until smooth.
- Pour the egg mixture evenly over the casserole, ensuring it soaks through the layers.
5. Bake the Casserole:
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
6. Cool and Serve:
- Let the casserole rest for about 5-10 minutes before slicing. Garnish with fresh cilantro if desired. Serve with sour cream, salsa, or guacamole for added flair.
