Ingredients

• Cooking spray
• 4 poblano chilies, cut in half crosswise and seeded
• 1 pound ground beef
• 1/2 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups shredded Monterey Jack cheese
• 1/4 cup all-purpose flour
• 4 large eggs, beaten
• 1 1/2 cups milk
• 1/4 teaspoon Tabasco

Instructions

1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
3. Decrease the oven temperature to 350°F.
4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.