“I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream.”
2 (4 1/4 ounce) cans whole green chilies
6ouncessharp cheddar cheese, shredded
2whole green onions, minced
6ouncesmozzarella cheese, shredded, divided
1/4 cupall-purpose flour, plus
1/4 teaspoonblack pepper
1 (7ounce) cans green chili salsa
Preheat oven to 325°F Grease an 8×8-inch baking dish.
Split chile peppers lengthwise and remove seeds and veins.
Spread chiles in a single layer in the prepared baking dish.
Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
Pour over chiles and cheese.
Bake for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.
“I admit I did make some changes. I used 1/2 cheddar 1/2 Monterrey jack,I also used a 12 oz can of evaporated milk, cut the eggs down to two and only used 2 Tbsp.of flour. For the topping I didn’t have green so I used red. It was absolutely delicious, despite my changes! Thanks Flower, for posting! Made for Spring PAC 2013”