1-Preheat the broiler with the rack about 6 inches from the heat. Line a baking sheet with foil. Roast the poblano peppers for 10-15 minutes, turning occasionally, until their skins are blackened and charred.

2-Place the roasted peppers in a plastic bag for 10 minutes to steam and cool. Once cool, peel off the skins, remove the stems, slit them open, and remove the seeds.

3-Preheat the oven to 350°F. Lightly grease a 3-quart baking dish with nonstick spray.

4-Layer half the roasted chilies in a single layer in the dish. Sprinkle with 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat the layers with the remaining chilies and cheeses.

5-In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth and lump-free. Pour this mixture evenly over the chile and cheese layers.

6-Bake for 45 minutes until the casserole is puffed in the center, the eggs are set, and the edges are golden brown.

7-Let it cool for 5-10 minutes before slicing. Serve with optional sour cream, salsa, and chopped cilantro.