Pre-heat the oven's broiler. Set the rack about 6 inches away from the heat source. Aluminum foil can be used to line a baking sheet. Place the peppers on the baking sheets and roast them for 10-15 minutes. Use tongs to flip the peppers occasionally.

Allow the roasted peppers in a bag to cool for 10 minutes. When they are cool enough for handling, remove the skin and cut the stems. Once the seeds have been removed, you can open the peppers up to reveal their interior.

Pre-heat oven to 350°F. Lightly spray a 3-quart baking pan with nonstick spray.

Place half the roasted chilies in a single layer in the baking dish. Sprinkle 1/2 cup cheddar and 1 cup Jack cheese on top. Repeat the process for each layer.

Mix together the eggs, milk and flour in a large bowl. Add the onion powder, garlic powder and salt. Spread the mixture evenly over cheese and chiles.

Bake for 45 minutes, or until the eggs are set.

Let cool on a rack for 5-10 minutes before slicing. Cut into small squares. Serve with a dollop or salsa and fresh chopped cilantro. Enjoy!