Roast the poblano peppers on a comal or directly over a flame, turning them as needed until charred all over. Transfer to a sealed plastic bag and let them steam for several minutes to loosen the skin.
2
Prepare the salsa by combining Roma tomatoes, jalapeño or Serrano peppers, dried chile de árbol, onion, and enough water to cover. Bring to a boil, then transfer to a blender with garlic, oregano, salt, pepper, and 1/4 cup water. Blend until smooth.
3
Heat oil in a saucepan over medium heat, add the blended salsa, and simmer for about 5 minutes. Adjust seasoning as needed, then set aside.
4
Peel and clean the roasted peppers, removing the skin and seeds carefully.
5
Separate the egg yolks from the whites. Beat the egg whites for 3 to 5 minutes until stiff peaks form.
6
Mix the egg yolks with heavy cream or milk, salt, pepper, baking powder, and flour until well combined.
7
Gently fold the beaten egg whites into the yolk mixture using a spatula, preserving the airy texture.
8
Preheat the oven to 350°F. Lightly oil a 7×11 inch baking dish, including the sides.
9
Pour half of the egg batter into the prepared baking dish and spread evenly. Layer with half of the roasted peppers, then half of the shredded cheese.
10
Add another layer of roasted peppers, then pour the remaining egg batter over them, spreading evenly. Top with the remaining shredded cheese.
11
Bake in the preheated oven for 25 to 30 minutes, until the casserole is set and golden.
12
Remove from the oven and let the casserole rest for about 20 minutes before serving to allow it to set properly.
13
Serve the casserole warm, topped with the prepared salsa on the side or spooned over each portion.
PrimedTableBETA
