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1
Grease a 9 x 13 glass baking dish.
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2
Preheat your broiler.
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3
My oven currently only has one temperature for this (or maybe I just dont know how to use it properly).
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4
Put an oven rack on the highest shelf so that it is close to the broiler unit.
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5
Put your poblano peppers on a baking sheet, and put them in the oven on the top rack.
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6
Keep an eye on them while they broil.
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7
I usually rotate them around every 5-6 minutes to make sure they are getting evenly blackened on all sides.
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8
Once they are good, black and roasted, remove them from the oven and put them in a plastic or paper bag.
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9
Seal them up and let them sit for about 15 minutes.
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10
Set the oven to 350 F.
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11
When the peppers have finished steaming, remove the skins, stems and seeds.
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12
Dont worry if they fall apart a little or if some of the seeds remain.
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13
In a skillet over medium heat, cook the ground beef and onions until the ground beef is no longer pink.
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14
Drain off fat and return the skillet to the stove.
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15
Add the tomato sauce and spices (cumin through salt) to the cooked meat and stir to combine together.
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16
Whisk together the egg whites, milk and flour in a bowl.
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17
Pour half of the mixture into the prepared baking dish.
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18
Arrange the half the poblanos in the dish, top with half of the meat mixture, and half of the shredded cheese.
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19
Add another layer of poblanos, the rest of the meat and the remaining egg white mixture.
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20
Then top with the remaining shredded cheese.
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21
Bake for 45-50 minutes until the egg mixture has set.
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22
Remove from the oven and let it cool for a few minutes.
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23
Serve with all of your favorite Mexican food toppings, sour cream, salsa, etc.
