This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
Ingredients
- whole green Chili peppers: 2 cans (7 ounce cans, drained)
- ½ cups shredded Cheddar cheese: 1 piece (divided)
- milk: 0.33333 cup
- eggs, lightly: 4 piece (beaten)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
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Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
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Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.
