Preheat the oven to 350°F (175°C).

Roast the Poblano peppers until the skin is charred, then peel and set aside.

In a skillet, cook the ground beef with chopped onion and minced garlic until the meat is browned and the onions are translucent.

In a bowl, whisk together eggs and milk, then stir in the cheese, cumin, and chili powder.

Layer the roasted Poblano peppers in a baking dish, pour the ground beef mixture over them, and then pour the egg mixture on top.

Bake in the preheated oven for 35 minutes until set.

Remove from oven and let cool for a few minutes.

Serve topped with sour cream, chopped cilantro, and sliced jalapeños.