Kayelle
Chef Extraordinaire
I've used this recipe for years and it always gets rave reviews.
3 (7 oz.) cans of green chilies, diced (or whole, split)
3 cups jack cheese, shredded
3 cups cheddar cheese, shredded
1 cup of evaporated or whole milk
1/4 cup flour
1/4 tsp. baking powder
5 eggs
1 (8oz) can plain tomato sauce
1/2 tsp. cumin powder
1/2 tsp. Mexican oregano (crush with fingers)
Pam the bottom and sides of a 9x13 pan. Reserve 1/2 cup of each cheese for the top. Layer the cheeses with the chilies. In a bowl, whisk the flour with the baking powder, and then whisk in the milk and beaten eggs. Continue whisking well, till smooth.. Pour mixture over the chili cheese mixture at bake at 350 for 30 minutes. Remove from the oven, and pour tomato sauce evenly over the top. Sprinkle the cumin and Mexican oregano on top of the sauce, and cover with reserved cheeses. Return to oven, and bake an additional 20 min.
The leftovers are really good wrapped in a flour tortilla for a breakfast burrito the next morning.
3 (7 oz.) cans of green chilies, diced (or whole, split)
3 cups jack cheese, shredded
3 cups cheddar cheese, shredded
1 cup of evaporated or whole milk
1/4 cup flour
1/4 tsp. baking powder
5 eggs
1 (8oz) can plain tomato sauce
1/2 tsp. cumin powder
1/2 tsp. Mexican oregano (crush with fingers)
Pam the bottom and sides of a 9x13 pan. Reserve 1/2 cup of each cheese for the top. Layer the cheeses with the chilies. In a bowl, whisk the flour with the baking powder, and then whisk in the milk and beaten eggs. Continue whisking well, till smooth.. Pour mixture over the chili cheese mixture at bake at 350 for 30 minutes. Remove from the oven, and pour tomato sauce evenly over the top. Sprinkle the cumin and Mexican oregano on top of the sauce, and cover with reserved cheeses. Return to oven, and bake an additional 20 min.
The leftovers are really good wrapped in a flour tortilla for a breakfast burrito the next morning.
Last edited: