cowboy quiche

Name: Cowboy Quiche
Prep time: 15 min
Cook time: 30 min
Cuisine: Southwestern
Ingredients: 5 can(s) whole green chilies or 10 roasted poblano chilies, cut in half length wise and seeded; 28 ounce(s) freshly grated pepper jack cheese; 5 large eggs; 1 can(s) pet evaporated milk; 2 tablespoon(s) flour; 1 teaspoon(s) salt; 1/2 teaspoon(s) white pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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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yield serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For cowboy quiche

5 can

whole green chilies or 10 roasted poblano chilies, cut in half length wise and seeded
28 oz

freshly grated pepper jack cheese
5 lg

eggs
1 can

pet evaporated milk
2 Tbsp

flour
1 tsp

salt
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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