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  • Author: Danae Halliday
  • Yield: 8 servings 1x


  • 8 whole roasted green chiles or (2 7 ounces cans whole green chiles)
  • 3/4 cup shredded Monterey Jack cheese or Pepper Jack Cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 whole eggs + 1 egg white
  • 1 cup lowfat evaporated milk
  • Hot sauce to taste
  • Pinch of kosher salt and black pepper to taste
  • 1/4 cup whole wheat or all purpose flour
  • 3/4 cup green salsa


  1. Preheat oven to 375 degrees.
  2. In a blender or with a bowl and whisk, blend/whisk the eggs, milk, hot sauce, salt, pepper and flour until combined.
  3. If you’re using fresh roasted green chiles peel off the charred skin, cut of the stem and remove the seeds.
  4. Slice the chiles in half lengthwise and lay them flat in the bottom of an 8×8 casserole dish or a rectangular one similar in size.
  5. Add a 1/3 of the cheese on top of the chiles.
  6. Repeat this step then pour the egg mixture over the top.
  7. Top with the green salsa and the remaining cheese.
  8. Bake for 40-45 minutes or until bubbly and the top is golden brown.
  • Category: Breakfast, Dinner
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