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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.


☆☆☆☆☆ 0 votes

Severs 6 to 8
15 Min
30 Min


  • 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


  1. preheat the oven to 350 degrees. Grease a 9 x 13 baking dish with butter.
  2. 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.
  3. Top with the rest of the chilies and another layer of cheese.
  4. 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.
  5. 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.
  6. Serve with warmed corn or flour tortillas.

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