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In a large mixing bowl place poblano peppers and submerge in hot water for 5 minutes until tender.
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Remove from water, drain well and dispose of water.
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Pre-heat oven to 400 degrees. Spray 6 individual oven safe casserole dishes with non stick cooking spray.
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In same mixing bowl whisk together eggs, garlic cloves and heavy cream. Add flour, baking powder, salt, pepper and oregano and whisk until smooth.
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Place one half of poblano chile in each oven safe dish. Pour egg mixture evenly between the 6 oven safe dishes and top each with ½ cup of shredded cheese.
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Bake about 15 minutes or until toothpick comes out clean when inserted into egg.
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Serve warm topped with onion and cilantro.