4-oz can whole, fire-roasted green chiles (drained, and split open)
spread over chiles
2 cups grated cheese (i like a cheddar/jack blend)
beat together
2 eggs
2 t flour
12-oz can evaporated milk
pour egg-milk mixture over cheese mixture.
add on top
1/2 of 15-oz can whole kernel corn (drained)
make topping by mixing
1/2 cup dry jiffy cornbread mix
1/2 stick butter, softened
1 egg
Directions:
1. Dollop topping mixture over casserole - it won't cover the entire 2. surface, but that's fine. 3. Bake 45-50 minutes at 350. 4. Cut into 9 squares; plan on 2 squares per person.
