Prep: 20 minutes
Bake: 15 minutes
Oven Temp: 450°
This is a yummy casserole that is really quick to prepare. If you like your Mexican food spicy, add more cayenne pepper and swap the diced green chiles for canned diced jalapenos. We have little eaters with mild taste buds, so we actually have to omit the green chiles-although it tastes better with them. We served ours with fresh fruit and corn bread.
3 poblano chile pepper, quartered with seeds, stems, and veins removed*
6 eggs, beaten
½ C milk
½ C flour
1 tsp baking powder
½ tsp cayenne pepper
¼ tsp salt
4 oz. can diced green chiles
2 C shredded Mexican-style cheese blend
1 C shredded cheddar cheese
Preheat the oven to 450°. Place the chiles in a pot of boiling water for 3-5 minutes.
Remove the chiles and set them on paper towels to drain. Arrange the chiles in a greased 9”x13” casserole dish. Top with the 2 cups of Mexican blend cheese.
In a mixing bowl, stir together eggs, milk, flour, baking powder, cayenne pepper, salt, and green chiles until smooth. Pour the mixture over the cheese and chiles.
Bake, uncovered, for 15 minutes or until casserole is beginning to brown. Add the additional 1 C. cheese and cook for 2-3 minutes or until cheese is melted.
* At my grocery store, I often find poblano chiles being sold under the name of pasilla chiles. Make sure you know what the chile looks like before you head to the market, in case it is mislabeled.
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