Fun way to use up chile peppers from the garden, or use the canned ones instead!
(Adapted from Eating for Life by Bill Phillips)
Prep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients
12 green chiles (or 3 cans of whole green chiles, 4oz each, drained)
4 oz Monterey Jack cheese
5 eggs
½ cup flour
½ cup milk
½ cup shredded cheddar cheese
1 tsp chile powder
chopped green onions (to taste)
salsa (to taste)
Directions
1Preheat over to 350 degrees F.
2Lightly spray an 11x7 baking dish with non-stick spray.
3De-seed each fresh green chile (or lay out the canned green chiles on a paper towel).
4Cut one slice of Monterey Jack cheese for each chile, and stuff it inside. Arrange each chile evenly in the baking dish.
5Whisk together the eggs, flour, and milk, and pour the mixture over the chiles in the baking dish.
6Sprinkle the shredded cheese, chile powder, and green onions on top of the chile and egg mixture.
7Bake casserole for 35 minutes, or until a toothpick inserted in the middle comes out clean (oil from the cheese is ok, but raw egg is not!)
8Cut into 4 portions, top with salsa, and serve!
Ingredients
Ingredients
12 green chiles (or 3 cans of whole green chiles, 4oz each, drained)
4 oz Monterey Jack cheese
5 eggs
½ cup flour
½ cup milk
½ cup shredded cheddar cheese
1 tsp chile powder
chopped green onions (to taste)
salsa (to taste)
Directions
Directions
1Preheat over to 350 degrees F.
2Lightly spray an 11x7 baking dish with non-stick spray.
3De-seed each fresh green chile (or lay out the canned green chiles on a paper towel).
4Cut one slice of Monterey Jack cheese for each chile, and stuff it inside. Arrange each chile evenly in the baking dish.
5Whisk together the eggs, flour, and milk, and pour the mixture over the chiles in the baking dish.
6Sprinkle the shredded cheese, chile powder, and green onions on top of the chile and egg mixture.
7Bake casserole for 35 minutes, or until a toothpick inserted in the middle comes out clean (oil from the cheese is ok, but raw egg is not!)
8Cut into 4 portions, top with salsa, and serve!
AuthorMelissa
