- 1 can to 2 diced green chiles - (7 oz ea)
- 6 flour tortillas
- 4 cups Monterey Jack Cheese - (16 oz)
- 10 large eggs
- 3/4 cup half-and-half
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon salt
- Picante sauce for serving
Lightly oil a 9- by 13-inch casserole dish. Spread one can of green chiles on the bottom of the pan (or 1/2 can if using just one can). Top with 3 of the tortillas, tearing or cutting them into 1- by 1-inch pieces. Add 2 cups of the cheese. Repeat layers (chiles, tortillas, cheese).
Whisk eggs and half-and-half together. Add all spices to egg mixture and mix well. Slowly pour egg mixture over entire top layer. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees. Remove foil from baking dish and bake 45 minutes or until lightly browned and bubbly. Cool slightly and cut into serving pieces. Serve with picante sauce.
This recipe yields 8 servings.