Ingredients

Scale

(Serves 6–8)

Casserole base:

6 large poblano peppers, roasted, peeled, and sliced (you love bold flavor!)
1½ cups shredded Monterey Jack or Oaxaca cheese (use reduced-sodium—you love low-sodium!)
4 corn tortillas, torn into pieces (or almond flour tortillas for low-carb—you love this!)

Egg custard:

6 large eggs
1 cup full-fat sour cream or Mexican crema (or unsweetened coconut cream for dairy-free)
½ cup milk or unsweetened almond milk
1 tsp ground cumin
½ tsp garlic powder
Salt & black pepper to taste

Topping:

Extra shredded cheese
Optional: Diced tomato, avocado, or cilantro for freshness

Instructions

1. Roast poblanos (if not pre-roasted):

Char whole poblanos over open flame or under broiler, turning until blackened.
Place in bowl; cover 10 min. Peel off skin; remove seeds; slice into strips.

2. Layer casserole:

Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
Layer: half the tortilla pieces → half the poblanos → half the cheese.
Repeat layers.

3. Make custard:

Whisk eggs, sour cream, milk, cumin, garlic powder, salt, and pepper until smooth. Pour evenly over layers.

4. Bake:

Sprinkle top with extra cheese. Bake 30–35 minutes until puffed, golden, and set in center.

5. Serve:

Rest 10 minutes. Top with optional fresh garnishes.

💡 Pro Tips for Perfection:
✅ Use pre-roasted canned poblanos—saves 20+ minutes (look for no added salt).
✅ Don’t skip resting—helps custard set for clean slices.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + no-salt-added poblanos
→ Boost umami with extra cumin and garlic
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 8g/serving
✅ Low-carb/keto option (you love this!):
→ Swap corn tortillas for 1 cup crushed pork rinds or almond flour “tortilla” crumbles
→ Net carbs drop to 4g/serving
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5–10 min to bake time)
→ Fully baked dish freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ With a side of avocado salad or Mexican slaw
→ For brunch, lunch, or dinner
→ Paired with sparkling water with lime

Prep Time & Nutrition (per serving):