Description
A simple and savory baked casserole featuring layers of mild green chiles and melty Monterey Jack cheese in a rich egg custard. Perfect for brunch, lunch, or a light dinner.
Ingredients
Units
Scale
- 1 cup (237ml) half and half
- 2 eggs
- 1/3 cup (79ml) flour
- 1/4 teaspoon (1.2ml) salt
- 1/4 teaspoon (1.2ml) cumin
- 3 cans of whole green chiles (4 ounces / 113g each)
- 1/2 pound (227g) grated cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9 x 9 inch (23 x 23 cm) or comparable sized casserole dish.
- Rinse chiles to remove seeds. Drain on paper towels.
- Layer chiles on the bottom of the casserole dish. Top with the grated cheese, reserving ½ cup (118ml) for the top.
- Whisk together half and half, eggs, flour, salt, and cumin. Pour this mixture over the cheese and chiles.
- Drizzle the top with tomato sauce (if using) and sprinkle with the reserved cheese.
- Bake for 45-60 minutes, until browned and cooked in the center.
- Cool a few minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southwestern