From Tasty Kitchen: A Happy Recipe Community by Ree

The original recipe serves 9 so I have cut it in half to be more appropriate to the amount of peppers in your share.  The original version uses a 9 x 13, obviously it will need to be much smaller than that, you might even try a loaf pan.  I had this in the newsletter a year ago, and since then I have made it several times, twice in the last couple of weeks.  Aside from taking some time roasting the peppers, it is a very simple and quick meal and we all love it.  The last batch was a bit undercooked, but we fried up some fresh corn tortillas the next morning and scrambled the leftovers in the pan with the tortillas and enjoyed them for breakfast.  It was super delicious!

4 whole roasted, peeled and seeded Poblano Chiles*

3/4 cup Monterey Jack Cheese, grated

3 Eatwell Farm Eggs

1 cup whole Milk

Salt and Pepper to taste

1/4 tsp Paprika

Pinch of Cayenne

Preheat oven to 325 F.  Mix together eggs, milk, salt, pepper, paprika and cayenne.  Cut chiles in half and add a single layer of chiles on the bottom of baking dish.   Top chiles with half the grated cheese.  Repeat with another layer of chiles and another layer of cheese.  Pour egg mixture all over the top.  Place into a larger baking dish or rimmed baking sheet.  Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.  Cut into squares and serve with warm corn tortillas.  *I have written about roasting peppers in the last two newsletters, but incase you missed that it is quite simple:  Clean peppers, put on a baking sheet (I like mine lined with parchment paper) and put into an oven preheated to 500F.  Roast for 10 minutes, turn peppers over and roast another 10 minutes.  Remove and immediately put into a bowl and cover tightly with cling film.  Let rest/steam/cool for about 30 minutes, remove stems, peel, seed and you are good to go!