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Family Tested & Approved
whole green chilies or 10 roasted poblano chilies, cut in half length wise and seeded
freshly grated pepper jack cheese
pet evaporated milk
preheat the oven to 350 degrees. Grease a 9 x 13 baking dish with butter.
Layer 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.
Top with the rest of the chilies and another layer of cheese.
In 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.
Bake 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.
Serve with warmed corn or flour tortillas.
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