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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A friend of mine made something similar to this a few years back for breakfast. It was so good I had to have the recipe. This is definitely one of my savory favorites. Thanks Linda for sharing your recipe. Ingredients:
2 cups half-and-half cream |
4 eggs |
2/3 cup flour |
2 (27 ounce) cans whole green chilies, drained |
2 cups monterey jack cheese, shredded |
2 cups cheddar cheese, shredded |
2 (8 ounce) cans tomato sauce |
Directions:
1. Preheat oven 375°F.
2. Beat half & half, 4 eggs and flour until smooth.
3. Split whole chilis open, clean seeds off and drain on paper towl.
4. Mix cheese, reserving 3/4 cup for top.
5. Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
6. Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
7. Let rest 10 minutes to set before serving.
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