Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9x13-inch baking dish with non-stick cooking spray to ensure easy removal.
- Take half of your drained and quartered green chiles and spread them in an even layer across the bottom of the prepared dish. Sprinkle half of the shredded Monterey Jack and half of the shredded cheddar cheese over the chiles. Top with the remaining green chiles.2 cans (7 ounce) whole green chiles, 8 ounces Monterey Jack cheese, 8 ounces cheddar cheese
- In a medium mixing bowl, whisk together the six eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder until the mixture is smooth and well-combined.6 large eggs, 1/2 cup milk, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Carefully pour the egg batter over the chile and cheese layers. Place the dish in the oven and bake for 25 minutes.
- Remove the casserole from the oven. Evenly spread the tomato sauce over the top of the partially baked eggs. Return the dish to the oven and bake for an additional 15 minutes.8 ounces tomato sauce
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top. Turn the oven to the broil setting. Broil for 2 to 3 minutes, or until the cheese is golden brown and bubbling.8 ounces Monterey Jack cheese, 8 ounces cheddar cheese
- Remove from the oven, garnish with fresh chopped cilantro if desired, and serve warm.cilantro
Notes
To achieve the best results, make sure to drain the canned chiles thoroughly to prevent a soggy base. Do not skip the baking powder, as it creates the signature light, soufflé-like texture.
