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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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In the fall I can buy already roasted chiles at the farmer's markets in Colorado. You can also blacken and peel your own chiles for this recipe. Use Anaheim chiles for a mild version or Sandia or Pueblo hot chiles for a hotter version. Printed in the Sunday Denver Post. The food editor states that she cut the cheese amounts in half and the casserole still emerged from the oven golden, bubbly and delicious! Ingredients:
4 eggs |
1 1/2 cups milk |
2 tablespoons all-purpose flour |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 1/2 cups whole green chilies, split open and cut into big pieces |
8 corn tortillas |
4 cups shredded cheddar cheese (about 1 lb.) |
3 cups shredded monterey jack cheese (about 1 lb.) |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13-inch glass dish or a round 2-quart souffle pan.
3. Beat first 5 ingredients in medium bowl to blend.
4. Arrange 1/3 of chiles in prepared pan, covering the bottom completely.
5. Sprinkle with 1/3 of each cheese then cover with one layer of tortillas.
6. Repeat layering twice.
7. Pour egg mixture over cheese; let stand 30 minutes.
8. (Can be prepared 1 day ahead. Cover and refrigerate.).
9. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
10. Cool 20 minutes and serve.
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