Ingredients

The following ingredients have 4 Servings
  • 2 14.5-ounce cans whole mild green chiles or fresh green chiles (roasted and skinned* )
  • 1 lb monterey jack cheese (whole brick, cut into finger sized long strips)
  • 1 lb cheddar colby jack cheese (shredded)
  • 5 large eggs
  • 1/4 cup flour
  • 1 1/4 cup milk
  • 1 teaspoon salt
  • 1 teaspoon powdered dry mustard
  • Cooking Spray

Instruction

  • Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.
  • Open and drain each can of chiles. Stuff each chili with finger sized pieces of monterey jack cheese and arrange in the bottom of the baking dish.
  • Sprinkle 1 ½ cups of shredded cheddar colby jack over chiles.
  • In a separate medium size mixing bowl combine eggs, flour, milk, salt, and dry powdered mustard and whisk until most of the clumps are gone (some may remain).
  • Pour egg mixture over chiles.
  • Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350F degree oven for an additional 5 minutes or until firm.
  • Remove and allow to sit for 5 minutes before serving.
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