Recipe by tammy
From Colorado Cache Cookbook by the Junior League of Denver. Use Hatch Chiles. They are the best.
Top Review by Allie W.
This is just one, of many fabulous recipes from 'Colorado Cache Cookbook'. If you can find it, I'd highly recommend buying it. I've been enjoying, and making this recepie, for the past 24 years. I like the fact that the ingredients are simple; minimal. I would advise wearing disposable gloves, when handling the chilies. Nothing worse than forgetting what you're doing, and rubbing your eyes by accident! Since I like spicy foods, I've often used pepper jack cheese in place of the Monterey Jack. Go wild! Try using a Mexican cheese blend for the topping of the casserole. This is a perfect dinner casserole, to pair with side dishes of Spanish rice and refried beans. I bet this would put most other "dishes" to shame at the next Super Bowl party. P.S. This same cookbook has an appetizer version called 'Green Chile Bites'.
- 4 (7 ounce) canswhole mild green chilies
- 1 lb monterey jack cheese
- 5 eggs
- 1 1⁄4 cups milk
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1 dash black pepper
- 4 cups grated cheddar cheese, mild (1 pound)
Directions See How It's Made
- Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chiles. Place stuffed chiles in an ungreased 3 quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered at 350 degrees for 45 minutes.