4 medium sized or 3 large poblano peppers
4 eggs
1/2 c flour
1/3 c milk
3/4 tsp baking powder
a pinch of salt
1/8 tsp cayenne
cotija cheese
shredded mexican cheese blend
Heat oven to broil. Line a sheet pan with foil, add the peppers and set a rack in the top section of the oven. Broil until blackened all over the peppers, turning a few times. Remove the peppers from the oven and transfer to a bowl, covering with the foil from the pan. Let them sweat and cool until okay to touch. Peel and discard stems and seeds. Pull the peppers apart until you have pieces to make flat layers.
Reduce heat to 450. Beat eggs in a medium bowl. Add flour, milk, baking powder, salt and cayenne. Mix until smooth.
Pour 1/3 of the batter into an 8x8 pan. Add 1/2 of the peppers in an even layer. Sprinkle with cotija cheese and shredded cheese. Repeat with 1/3 of the batter and the other half of the peppers and cheese. Top with the last 1/3 of the batter. Bake 15-20 minutes, until a knife comes out clean.
Serve slices with black beans and tomatoes.