Cowboy Quiche

Raven Higheagle

By
@ravenhigheagle

This is more-or-less a recipe for lazy chilies rellenos but with green chilies rather than poblano chilies. Although you can use roasted poblano chilies if you prefer. I prefer to make this with roasted poblano chilies.

Rating:
☆☆☆☆☆ 0 votes
Serves:
Severs 6 to 8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

5 can(s)
whole green chilies or 10 roasted poblano chilies, cut in half length wise and seeded
28 oz
freshly grated pepper jack cheese
5 large
eggs
1 can(s)
pet evaporated milk
2 Tbsp
flour
1 tsp
salt
1/2 tsp
white pepper

Step-By-Step

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