3 cans of whole green peppers, roasted
2 1/2 cups grated Monterey Jack cheese
1 cup grated cheddar
6 large eggs
1/4 cup milk (2% or whole)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 tsp salt
1/4 tsp fresh ground black pepper
Pico de Gallo (optional)
chopped cilantro (optional)
sour cream (optional)
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Open the peppers, cut them from top to bottom and remove the stems.
Place half the peppers in the bottom of the prepared dish. Sprinkle with half the Monterey Jack cheese and cheddar. Add the second half of the chopped peppers and the remaining cheese.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt and black pepper. Pour the egg mixture over the cheese and green peppers.
Bake for 35 to 40 minutes or until the edges are lightly browned and set in the middle. Cool for 7 to 10 minutes before slicing. Garnish with pico de gallo, chopped cilantro and sour cream.