Direction

1. On a hot grill, under a broiler, or over an open flame on the stove top, char the outside of the peppers completely. Transfer to a brown paper bag or zip top plastic bag. Close bag to seal and let peppers rest for 10 minutes.
2. When peppers are cool enough to handle, use a small paring knife to gently scrape off and discard the outer skins. Remove and discard the stems. Make a small incision down one side of chiles and carefully remove any membrane threads and seeds. Set each aside on parchment paper or silicone mat-lined baking sheet.
3. Preheat oven to 350°F. Coat a 9×13" baking pan or casserole dish with cooking spray. Set aside. Shred the cheese, cover and set aside.
4. Separate the yolks into a small bowl and the whites into a larger bowl. Beat the whites until stiff peaks form. Add the yolks to the whites along with the flour, salt, pepper, baking powder, cumin and cream. Beat on low until incorporated.
5. Pour 1/2 of the batter into bottom of prepared pan and spread evenly. Layer 4 of the poblanos on top open face and add half of the shredded cheese on top. Add remaining 4 poblanos on top open face to cover and then remaining batter, spreading evenly on top. Sprinkle remaining cheese on top and bake for 40-45 minutes until puffed and golden brown on top.
6. Meanwhile make salsa. Cut core from each tomato. Place tomatoes, jalapeños, chile de árbol, onion and garlic in saucepan. Cover with water and bring to a boil. Once it comes to a boil, cook 3 minutes. Remove cooked vegetables and chiles to a blender and add the salt, pepper, oregano and 1/4 cup cooking liquid. Puree until smooth. Season to taste.
7. Next add oil to dry saucepan and over medium-high heat cook the pureed salsa for 5 minutes. Season with salt.
8. When ready, remove casserole from oven and let rest 15 minutes before slicing. Serve with salsa Mexicana and optional pico de gallo.