INGREDIENTS
6
fresh poblano peppers (You can use pasilla or Anaheim chile peppers if you prefer)
3 cups
shredded pepper jack cheese
1 cup
crumbled Cotija or queso fresco cheese
6
eggs lightly beaten
1/2 cup
heavy whipping cream
2/3 cup
all-purpose flour
1 tsp
baking powder
1/2 tsp
cayenne pepper
Kosher salt