Description
A quick and easy Chili Stuffed Casserole that comes together in about 40 minutes and is perfect for a family dinner.
Ingredients
Scale
- Cooking Spray: To grease the pan.
- 2 (7 ounce) Cans Whole Green Chile Peppers (drained)
- 8 Ounces Monterey Jack Cheese (shredded)
- 8 Ounces Longhorn or Cheddar Cheese (shredded)
- 2 Large Eggs
- 1 (5 ounce) Can Evaporated Milk
- 2 Tablespoons All-Purpose Flour
- ½ Cup Milk
- 1 (8 ounce) Can Tomato Sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with cooking spray.
- Evenly layer one can of poblano peppers at the bottom of the dish.
- Sprinkle in ½ of the Jack and Cheddar cheeses over the peppers.
- Top with the second can of poblano peppers.
- In a bowl, mix the eggs, evaporated milk, and flour until well combined. Add ½ cup of milk to achieve your desired creaminess.
- Pour the mixture over the layers in the baking dish.
- Bake for 25 minutes, then drizzle the tomato sauce over the top and bake again for 15 minutes.
- Turn on the broiler, sprinkle the remaining cheeses on top, and bake for an additional 2-3 minutes until melted and bubbly.
- Serve warm and enjoy!
Notes
For added flavor, serve with a side salad, tortilla chips, guacamole, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg