Heat the oven to broil, and place the oven rack on the top setting.

Place the poblano peppers on a foil lined baking sheet, and roast for 15 minutes, turning halfway through.

Add the heated peppers to a ziploc bag, and let sit for 10 minutes before removing the skin. Cut off the stems and remove the seeds.

Heat the oven to 350 degrees.

Layer half of the cooked chiles in the bottom of a well greased 9x9 baking dish.

Sprinkle ½ cup of the cheddar cheese and 1 cup of the monterey jack cheese on top.

Repeat with another layer of chiles and then cheeses.

Whisk together the milk, eggs, garlic powder, onion powder,flour, baking powder and salt and pepper until well combined.

Pour the egg mixture into the baking dish.

Bake for 45 minutes.

Let cool for 10 minutes, and then serve with your choice of toppings.