Ingredients:
• 3 (7 oz) cans whole fire-roasted green chiles
• 2 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded cheddar cheese
• 6 large eggs
• 1 3/4 cups milk
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• Pico de Gallo (optional)
• chopped cilantro (optional)
• sour cream (optional)
Instructions:
- Preheat oven to 350*. Spray a 9 x 13-inch dish with nonstick cooking spray.
- Cut chiles open by slicing from top to bottom. Layer half of the cut chiles in the bottom of prepared casserole dish. Layer with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chiles and the remaining cheese.
- Whisk together eggs, milk, flour, baking powder, salt, and black pepper. Pour egg mixture over the cheese and green chiles. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
- Cool before slicing. Top with Pico de Gallo, cilantro, and sour cream.