From my Mother-in-Law, this is my “most requested” recipe. It is very satisfying and there are never left-overs. Serves 4-6 for dinner – easily doubled. Can be made early in the day, refrigerated, and baked later. If you are cooking for a vegetarian, this will be a hit. Serve with warm tortillas and a salad. (Substitute 3 Tablespoons of matzo cake meal for the flour during Passover.) The resting time is very important.
NOTES ON THE CHEESE: This recipe has a ridiculous amount of cheese. These days, I usually use about half of the required cheese, but keep the rest of the ingredients as-is.
1 cup half & half
2 eggs
1/3 cup flour
Two 7 ounce cans whole green chilies
½ pound Monterey Jack cheese, grated
½ pound Cheddar cheese, grated
½ cup of your favorite salsa (mild or hot)
Lightly oil bottom of 1.5 quart (8″x8″) casserole dish. Beat half & half with eggs and flour ’til smooth. Slit open chilies, rinse away seeds and drain on paper toweling. Grate and mix cheeses, reserving 1/2 cup for top. Make alternate layers, beginning with cheese, then lay the chilies flat over the cheese and pour half of egg mixture over all. Repeat for second layer. Pour salsa over top, reserved cheese over all. Bake for about 50 minutes at 375°, or until firm at center. Let sit 5-10 minutes before serving.
Serves 4-6.
Two cans of chiles, split and seeded
Ready for the oven
The hardest part is waiting ten minutes to eat!
Fluffy… cheesy… savory…
This recipe was updated July 2015