Chile-Egg Puff Casserole

I used this recipe A LOT in my vegetarian days. It makes a great meal with some spanish rice and some grapes or melon on the side.

2-7 oz. cans whole Ortega chiles
2-3 c. Cheddar Jack cheese
6 eggs
1 3/4 c. milk
1/4 tspn. garlic powder
Salt and Pepper to taste
Salsa, guacamole and sour cream, garnishes (optional, but highly recommended)

Preheat over to 375 degrees.

Butter a 9-inch by 12-inch casserole dish.

Open and drain chiles. Take chiles out of can and pat dry with a towel.

Arrange chiles in a single layer on the bottom of the casserole dish.

Spread cheese on top of chiles.

Beat eggs, milk, salt, pepper and garlic powder together and then pour over cheese and chiles.

Bake for 25-35 minutes. Garnish and serve.

What does the family think? Hubby needs meat in his diet, so this is not his favorite. The boys will eat the eggs. I love this dish. It is super easy and SO yummy with the sour cream and salsa.

adapted from Simply Vegetarian by Asha Praver and Sheila Rush

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Filed under Mexican, Super Easy to Make, Vegetarian

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