My friend Brady, made us a wonderful dinner last week. It’s a recipe that has been passed down in our town circa 1974. Over the years it has been changed and adapted each time. This is his current version.
Here is his note – “I like to mix up my cheeses if I can. Frequently I will use the Mexican 4-Cheese blend instead of plain Jack, or I may add Pepper Jack to spice things up. I once used six different cheeses! The main cheese should always be Sharp Cheddar, but have fun and play with the rest, as long as keep it at 32 oz. or so.”
6 large eggs
12 oz can evaporated milk
1 Tbs baking powder
1 Tbs flour
2 or 3 (4 oz) cans fire-roasted whole green chilies, drained
16 oz sharp cheddar cheese, grated
16 oz Monterey jack cheese, grated
8 oz can tomato sauce
Preheat oven to 350˚.
Spray a 9” x 13” casserole dish or baking pan with nonstick spray, or lightly rub with oil. (A deep, round casserole pan can also be used – if you use a smaller size pan, the sides must then be higher.)
Carefully wipe chiles with a paper towel or cloth to remove as many seeds as possible, then completely cover bottom of casserole dish with chile segments.
Cover the chiles with all of the shredded/grated cheeses evenly.
In a mixing bowl, beat all of the eggs, until frothy.
Carefully add the baking powder and flour into your egg mixture while beating, making sure to avoid lumps.
Slowly pour the milk into the egg mixture while continuing to beat.
Pour the egg/milk mixture over all of the cheese into the casserole dish.
Place the casserole in the preheated oven and bake uncovered for 35 to 45 minutes – until the top is a golden brown and the edges are bubbly.
Remove from oven and slowly pour the tomato sauce over the top of the casserole, covering it completely to the sides.
Replace in the oven and continue to bake uncovered for an additional 10 minutes or so, until the edges are bubbly and the tomato sauce has cooked onto the top of casserole.
Remove from oven and allow to rest at least 5 minutes or so before serving.