Ingredients:
3 lbs poblano peppers
4 cups grated cheese
1/2 cup very thinly sliced green onions (optional)
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

1. Roast poblano peppers. (See below)
2. Make egg mixture (Directions 6)

1. Preheat oven to 350. 
2. Grease glass dish.
3. Flatten the peppers and layer half of the them in the bottom of the dish.
4. Top the layer of chiles with half the grated cheese.
5. Make another layer of chiles and cheese.
6. Put eggs in a bowl and beat well. Add milk, cumin, chili powder; stir well.
7. Pour egg mixture over the chiles and cheese, taking care to get it evenly distributed.
8. Bake for about 40 minutes, or until mixture is bubbly an cheese is browning.

1. Preheat oven to 425°F. 
2. Rub whole poblanos with oil, and place on baking sheet. 
3. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs.
4. Transfer to bowl, cover, and let steam 15 minutes. 
5. Rub off skins. 
6. Slice in half and remove seeds and stems.

Adapted from KalynsKitchen.com.