26 oz. can roasted and peeled green chiles 4 cups grated Tex Mex blend cheese
1/4 cup very thinly sliced green onions (optional)
5 eggs 1/2 cup milk or half and half
1 tsp. ground cumin 1 tsp. chili powder
Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F. Coat 9 x 13 casserole dish with avocado oil or olive oil.
When chiles are drained, use your thumb to split open each chile, scrape out any lingering seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. Make a flat layer of chiles covering the bottom of the dish. Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using). Make another layer of flattened chiles, followed by the rest of the cheese.
Put eggs into a bowl and beat well, then add milk, ground cumin, and chili powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)
Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time.
Serve hot, with sour cream and salsa if desired.
Note: I found it difficult to find a large can of roasted and peeled chilis so I used a jar of roasted red peppers and 2 cans of diced green chilis and it tasted delicious.
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