You can make this from scratch using fresh green chiles, but if you’re pressed for time, canned roasted and peeled chiles works almost as well. For a more substantial dish, try adding sauteed crumbled chorizo or other spicy sausage.
8 whole Anaheim chiles, charred, peeled and seeded; or
2 (7 ounce) cans whole green chiles, drained, rinsed and patted dry
1/2 pound Monterey Jack or asadero cheese, cut into 8 sticks
3 eggs
1 jalapeno chile, seeded and minced
1/4 cup flour
1/2 tsp salt
3/4 cup milk
1 cup grated cheddar cheese
Preheat the oven to 350 degrees F. Oil a 9×13-inch baking dish.
Beat together the eggs, minced jalapeno, flour, salt and milk; pour over the chiles. Sprinkle the cheese over the top.
Bake for about 35 minutes or until golden brown. Let cool for 10 minutes before serving.
Good served with fresh salsa on the side.
Serves 4 to 6.
