Cowboy Quiche

Raven Higheagle


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.


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Severs 6 to 8
15 Min
30 Min


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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
1 can(s)
pet evaporated milk
2 Tbsp
1 tsp
1/2 tsp
white pepper

How to Make Cowboy Quiche


  • 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.

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