Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
801
Calories
34g
Protein
24g
Fat
110g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 1- 1/2 cups milk
- 2 tablespoons all purpose flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 7-ounce cans whole green chilies, split open
- 4 cups shredded cheddar (about 1 pound)
- 4 cups shredded Monterey Jack (about 1 pound)
Directions
1
Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend.
2
Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese.
3
Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes.
4
(Can be prepared 1 day ahead. Cover and refrigerate.)
5
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges about 45 minutes.
6
Cool 20 minutes and serve.
Recipe sourced from
fandom