Ingredients:
- 5 eggs
- 1-3/4 C whole milk
- 3 Tbsp flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cans (7 oz each) whole green chilies – drained
- 3 C mexican blend cheese – shredded and divided
Directions:
- Preheat oven to 350 degrees
- Lightly grease a 3 qt baking dish with non-stick cooking spray – set aside
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt and pepper until thoroughly combined
- Open up each chili and clean out any seeds
- Place half of them on the bottom of the baking dish – laying them flat
- Sprinkle 1-1/2 C cheese over chilies
- Repeat steps 5 & 6
- Pour egg mixture over the top
- Bake for 45 minutes until puffed up in the center and golden around the edges
- Remove from oven and cool for 5 – 10 minutes before cutting
Notes:
- Serve with salsa and sour cream