Guest Author - Terri Perkins Fulton

8 servings

4 eggs
1 1/2 cups whole milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open (See note)
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese

Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice (I like Basic Chile Colorado here.)

Spray a 9x13-inch glass baking dish with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chiles from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)

Preheat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Cut into squares and serve with assorted garnishes sprinkled on top.

NOTE: I usually roast 5 or 6 poblano chiles instead of using canned. Peel, stem and seed them, then split open and proceed.