Step 1: Roast and prep the peppers
Turn on your oven’s broiler and set the rack about 6 inches from the top. Line a baking sheet with foil and place the poblanos on it. Roast for 10–15 minutes, turning occasionally until the skins are blackened.

Step 2: Steam and peel
Transfer the roasted peppers to a plastic bag. Let them steam for 10 minutes so the skins loosen. Once cool, peel the skins, cut off the stems, and remove the seeds.

Step 3: Build the first layer
Preheat oven to 350°F and lightly grease a 3-quart baking dish. Lay half the roasted poblanos across the bottom. Sprinkle with 1 cup jack cheese and ½ cup cheddar.

Step 4: Repeat and top
Add the rest of the chiles on top, then the remaining jack and cheddar cheeses. It should look like a cozy layered lasagna—but with smoky peppers and melted cheese.

Step 5: Make the egg mixture
In a large bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Pour evenly over the layered casserole.

Step 6: Bake and serve
Bake uncovered for 35–40 minutes, or until the center is set and slightly golden on top. Let rest 5 minutes before slicing. Serve warm with sour cream or salsa.