3 (7 oz each) cans whole or diced mild green chiles
2 1/2 C shredded Monterey jack cheese
1-2 C shredded cheddar cheese
6 large eggs
1 3/4 C milk
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
chopped cilantro or parsley
Preheat oven to 350º for a metal pan, or 325º if using glass. Spray a 9" x 13" dish with cooking spray. Slice chiles in half lengthwise. (This recipe tastes nearly the same if using diced green chiles.) Layer half of the chiles in the dish. Top with half the Monterey jack and cheddar cheese. Repeat.
Whisk eggs, milk, flour, baking powder, salt and black pepper, or use a bullet blender and be done in a flash. Pour over the cheese and green chiles.
Bake 35-40 minutes or until lightly browned on the edges and set in the middle. Let sit for 10 minutes before slicing. Top with a little cilantro or parsley.
*I made a 1/2 recipe today and, in a glass pan, the casserole still needed 40 minutes at 325º.
*I made a 1/2 recipe today and, in a glass pan, the casserole still needed 40 minutes at 325º.
