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Prep Time: 20 Minutes Cook Time: 44 Minutes |
Ready In: 64 Minutes Servings: 8 |
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This reminds me of a chili relleno for breakfast. I made mine with jalapenos to spice it up a bit. This is a simple breakfast as long as you can wait for it to bake and it's very good. Recipe courtesy of America's Best Recipes A 1990 Hometown Collection and Company's Coming, The Junior League of Kansas City, Missouri. Ingredients:
12 ounces whole green chilies, undrained |
4 cups cheddar cheese, shredded (16 ounces) |
4 eggs |
2 cups milk |
1 cup all-purpose flour |
1 -2 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Drain chilies, reserving liquid.
2. Rinse chilies in cold water and remove and discard seeds.
3. Place half of chilies in a buttered 2-quart baking dish.
4. Sprinkle 2 cups cheese over chilies.
5. Repeat layers, using remaining chilies and cheese.
6. Combine reserved liquid from chilies, eggs, and remaining ingredients, beating well at medium speed of an electric mixer.
7. Pour egg mixture over layered chilies and cheese.
8. Cover and bake at 325 for 30 minutes.
9. Remove cover and continue to bake 30 to 35 minutes or until lightly browned.
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