1 can (16 oz.) or 4 (4 oz.) whole mild green chiles, rinsed and
4 oz. each Cheddar and Monterey Jack cheeses, shredded (1 c. each)
2 Tbsp. flour
1 can (12 oz.) evaporated milk
6 large eggs
1/2 tsp. each: ground cumin, garlic powder and seasoned salt
1/4 tsp. ground black pepper
Heat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Halve chiles lengthwise; pat dry between paper towels. Cover bottom
of prepared baking dish with half the chiles; sprinkle with half the
cheeses. Repeat with remaining chiles and cheeses.
In a medium bowl, whisk flour into about 1/4 cup evaporated milk
until well blended. Then whisk in remaining milk, the eggs, cumin,
garlic powder, seasoned salt and pepper until smooth. Pour over
chiles and cheese. Bake 30 to 35 minutes or until a knife inserted
near center comes out clean and edges just begin to brown.
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