Ingredients
3 10 oz cans whole roasted chilies (You can use 8 to 10 fresh poblano chilies roasted, peeled, seeded and cut in half.)
1½ cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar (Feel free to play around with different cheeses like queso fresco etc.)
5 eggs
2 cups milk – (I used a mix of 2% and ½&½.)
3 Tbsp flour
½ tsp baking powder
½ tsp cumin
1 tsp salt
¼ tsp cayenne pepper (add more or less – depending on desired heat level)
Optional for serving: corn tortillas, salsa, onion, cilantro
Directions
Preheat oven to 350 degrees.
Spray a 9 x 13 or similar size casserole dish with cooking spray.
Drain chilies and layer half in the casserole dish
Cover with half of the cheese.
Cover with a second layer of chilies and cheese.
In a food processor, or with a whisk, combine eggs, milk. flour, baking powder, cumin, salt, and cayenne pepper and pour mixture over the chilies.
Bake for 45 to 50 minutes until middle is set and the top is nicely browned.
Best if you can wait five minutes before serving.
Serving Suggestion: Add one pound of cooked beef or sausage divided between layers to make this a main dish. Serve with corn tortillas and salsa.