It’s a casserole! It’s Mexican food! It’s breakfast! It’s dinner!
- 16-oz. can whole mild green chiles, rinsed and drained
- 4‑oz. each of Cheddar and Monterey Jack cheese, shredded
- 2 tbsp. flour
- 12 oz. evaporated milk
- 6 large eggs
- 1⁄2 tsp. each:
- Ground cumin
- Garlic powder
- Seasoned salt
- 1⁄4 tsp. black pepper
Heat oven to 350°. Lightly grease a 2‑quart shallow baking dish.
Halve the chiles lengthwise; pat dry between paper towels. Cover the bottom of the prepared dish with half the chiles. Sprinkle with half the cheese. Repeat with the remaining chiles and cheeses.
In a medium bowl, whisk flour in about 1⁄4 cup milk until well blended. Then whisk in the remaining milk and other ingredients until well blended. Pour over chiles and cheeses.
Bake at 350° for 30–35 minutes or until knife inserted comes out clean and edges just begin to brown.