whole green chilies or 10 roasted poblano chilies, cut in half length wise and seeded
freshly grated pepper jack cheese
pet evaporated milk
1preheat the oven to 350 degrees. Grease a 9 x 13 baking dish with butter.
2Layer 2 1/2 cans of the green chilies or 1/2 of the roasted poblano chilies in the bottom of the baking dish. Sprinkle 1/2 of the grated cheese on top of the chilies.
3Top with the rest of the chilies and another layer of cheese.
4In a medium sized glass bowl, beat the eggs, evaporated milk, flour, salt and white pepper together until smooth and fluffy.
Slowly pour the egg mixture over the chili-cheese layers.
5Bake for 20 to 30 minutes or until set. Let cool for 10 minutes before cutting. The casserole will seem a bit soft but, that is how it is suppose to be.
6Serve with warmed corn or flour tortillas.
About this Recipe
Originally Posted: Wed, May 14, 2014