""This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often."..."
INGREDIENTS
•
2 (7 ounce) cans whole green chile peppers, drained
•
1 1/2 cups shredded Cheddar cheese, divided
•
1/3 cup milk
•
4 eggs, lightly beaten
•
salt and pepper to taste