Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Roast poblano peppers over an open flame or under a broiler until charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skins, remove seeds, and slice into strips.

In a skillet, sauté onion and garlic until fragrant and golden.

Whisk together eggs, milk, cumin, salt, and pepper in a mixing bowl.

Layer half of the tortillas at the bottom of the baking dish. Top with half of the poblano strips, onion mixture, and cheese.

Repeat with remaining tortillas, poblano strips, onion mixture, and cheese.

Pour egg mixture evenly over the layers.

Bake uncovered for 40–45 minutes, until golden and bubbly. Let rest for 10 minutes before slicing.