I got this recipe several years ago from a good friend of mine. My family and I have enjoyed it ever since whenever we want a vegetarian meal. It's easy to make with few ingredients that you can customize to our family's preference. Not shown is shredded cheddar that I also used.
You can use canned whole long green chilies, or fresh roasted long green chilies. I use canned because they are mild and that way my boys can enjoy it. Tonight I had shredded mozzarella cheese, so that's the cheese I used to stuff the green chilies. I have used pepper jack, Colby jack and muenster before. You can either slice it or shred it and to fill the chilies easier, slide your finger along the side of the chili to open it on one side. Arrange them like so in a greased pan.
Then you whisk the eggs and milk.
Add flour, baking soda and salt. Whisk well to get the lumps out.....it takes some work. I have used whole wheat flour before and it turned out fine.
Poor this mixture over the chilies.
Add some shredded cheddar to the top and bake.
Deliciousness!!!
I always make Spanish rice to go with this dish. Tonight I made a simple rice since I was exhausted.
Fry some white rice in about 1 tsp oil. When it looks like this, I added some dehydrated onion and
garlic powder and a pinch of salt.
Continue stirring and when it looks like this I add water and 3 TBS tomato sauce. Cook as directed on the rice package.
Add some re fried beans and you've got a delicious meal.
Long Green Chili and Egg Casserole
6 ounces of cheese, sliced or shredded for inside the chilies
4 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shredded cheese for the top
Bake at 350 for 30 minutes. Enjoy!
