More vegetarian cooking… I was happy with this, and it could certainly be dressed up and modified to suit your tastes. I like recipes that are good but not too complicated, and this qualifies on both counts.
You will need –
- 14 oz canned green chilies (whole or chopped, whichever you prefer)
- 8 oz (2 cups) grated Monterey Jack cheese
- 8 oz (2 cups) grated cheddar cheese
- 2 eggs
- 5 oz evaporated milk
- 1/2 cup milk
- 2 tbsp all purpose flour
- 8 oz tomato sauce
Lay half of the chilies in the bottom of a 9×13 baking dish. Cover with half of each of the cheeses, then the rest of the chilies. Mix the eggs, milk, and flour and pour over the top.
Bake at 350 for 25 minutes. Pour the tomato sauce over the top and bake for another 15 minutes.
Sprinkle the rest of the cheese on top and serve (or, I put it back in the oven while I prepared the rest of the dinner to keep it warm and melt the cheese well)
This recipe could be modified in a number of ways to suit your own taste so feel free to experiment. Enchilada sauce could be used instead of tomato sauce. You could use more or less cheese, or different kinds of cheese. You could add black olives, jalapeno peppers, or other types of peppers instead of or in addition to the green chilies. You could add ground beef or chicken. This is a tasty dish and a great starting place for any number of yummy, creative dinners.