from Gbb
1/2 lb grated Monterrey Jack cheese
1/2 lb grated cheddar cheese
In a blender, blend the following ingredients well and set aside.
2 Tbsp flour 1/4 tsp of salt
6 1/2 oz. evaporated milk 3 eggs
In another bowl mix well the following:
1 - 8oz can tomato sauce
1 Tbsp of milk 3 Tbsp of Salsa
1 package taco seasoning
Line greased 9 x 9 (or 7 x 11) pan with one can of chilis. Layer with 1/2 of the Montrrey Jack cheese and 1/2 of the Cheddar cheese.
Layer the other can of chilis over the cheese.
Put another layer of cheese over the chilis, reserving a little of the cheese for the top.
Pour egg mixture over the chilis and cheese. Microwave until egg is nearly set, approximately 12-15 minutes, turning every 4 minutes. Pour the tomato sauce mixture over the casserole, and top with remaining cheese Bake for 25 minutes in a 350* oven.
After baked may add lettuce-tomato-sour cream
these next 4 have been contributed by Flo
2(4 oz.cans) green chili peppers, drained
1 1/2 cup shredded cheddar cheese, divided
4 eggs 1 1/2 cup all purpose flour
1 1/2 cup milk salt and pepper to taste
Directions:
Preheat oven to 350*.
In a large skillet combine the ground beef and onion and saute over medium heat for 5-10 minutes or until browned, drain excess fat.
Arrange 1 can of the chilis on the bottom of a 7 x 11 baking dish and cover with half of the cheese, and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chili peppers.
In a medium bowl, combine the eggs, milk, and flour, whisking until smooth.Pour this into the baking dish over the peppers. Season with salt and pepper to taste. Bake at 350* for 45-50 minutes. Let cool 5 minutes before serving
2 eggs lightly beaten.
1 1/4 cup grated sharp cheddar cheese
1 1/4 cup of grated Monterrey Jack cheese
1/2 cup flour 1 tsp baking powder
1 1/2 cup milk
1/2 cup of sour cream (or as needed)
1 Avocado, peeled -pitted-sliced
1 cup Salsa
Preheat the oven to 350* In a large bowl, mix well , green chilis-eggs-both cheeses-flour-baking powder-milk. Put mixture into a 10 inch buttered pan. Bake for 50 minutes or until fluffy set.
Remove from oven and let set 5 minutes. Cut into pie-shaped wedges. Garnish each serving with a dollop of sour cream and a slice of avocado. Serve salsa on the side.
1 large onion 1 tsp cumin 8 oz grated sharp cheddar salt to taste
13 oz can evaporated milk
13 oz can tomato sauce
1 lb lean ground beef
2 cloves galic, minced
3 tsp chili powder
8 oz grated Monterrey Jack cheese
4 eggs, beaten 1 tsp all purpose flour
TOPPINGS
1 cup sour cream 1 cup raisons(optional)
1 cup chopped pecans (optional)
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Rinse chili peppers, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic, drain
Add 1 tsp cumin, 1 1/2 tsp chili powder and salt. Stir.
Layer chili - meat -and additional chilis in a 9 x 13 pan. Combine cheeses and sprinkle over mixture.
beat together eggs-milk-flour and pour oves cheese mixture.
To the tomato sauce add 1 1/2 tsp chili powder and 2 tsp cumin and pour over all.
Bake at 350* for 30-40 minutes.
(if preparing ahead of time, do not add the tomato sauce until ready to bake in the oven)
Serve toppings in a seperate bowls.