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1
Preheat oven broiler.
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2
Place peppers on a rimmed baking sheet and broil for 10-15 minutes.
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3
Turn peppers once or twice during roasting so theyre blistered all over.
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4
Peppers should be tender with lots of black spots.
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5
Place peppers in a paper sack or a bowl covered with plastic wrap.
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6
Leave them for about 10 minutes to steam.
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7
Reduce oven temperature to 350 degrees F.
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8
When the chiles and peppers are cool enough to handle, peel their skins off.
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9
The 10-minute steam they had just then should loosen up the skins quite a bit.
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10
Dont worry about getting every piece of skin off.
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11
Just the stuff that comes off easily.
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12
Remove the stems, cut peppers in half and remove the seeds and whitish membranes.
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13
Lightly oil a 9x13 baking dish.
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14
Lay the chiles and peppers flat, covering the bottom of the dish in a single layer.
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15
Sprinkle with half of the cheese.
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16
Lay tomato slices over the cheese, then add the last of the cheese over the tomatoes.
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17
Separate the egg yolks from the whites into separate bowls.
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18
Whisk the yolks together with the flour and salt.
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19
Beat the whites with an electric mixer until soft peaks form, then gently fold the whites into the yolk mixture.
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20
Spread the egg batter evenly over the cheese layer.
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21
Bake for about 15 minutes until the topping is browned.
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22
Serve hot with salsa and a green salad.
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23
Recipe adapted from multiple sources.
