- 4
- 90 mins
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Ingredients
- 8 oz (230g) evaporated skim milk (or cream)
- 2 eggs
- 1/3 cup (40g) flour
- 12 oz (340g) green chili peppers, whole (three 4-ounce cans)
- 6 oz (170g) cheddar cheese, grated, divided
- 6 oz (170g) Monterey Jack cheese, grated, divided
- 1 cup (240mL) tomato sauce, (one 8-ounce can)
Preparation
Step 1
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skim milk or cream with eggs and flour until smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.