Stuffed Chile Casserole
A delicious and comforting casserole featuring green chilies, creamy cheeses, and fresh toppings, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 8 pieces Green chile peppers Choose fresh, firm peppers for the best flavor.
- 1 cup Monterey Jack cheese Shredded.
- 1 cup Cheddar cheese Shredded.
- 4 large Eggs Beaten.
- 1 cup Pico de Gallo For topping.
- 1/2 cup Sour cream For topping.
- 1/4 cup Cilantro Chopped, for garnish.
- 1 whole Avocado Sliced, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, beat the eggs and season with salt and pepper.
- Layer the green chile peppers in a greased baking dish.
- Sprinkle Monterey Jack cheese and cheddar cheese over the chiles.
- Pour the beaten eggs evenly over the cheese and chiles.
Baking
- Bake for 25-30 minutes or until the eggs are set and the top is golden.
Serving
- Serve hot, topped with Pico de Gallo, sour cream, cilantro, or avocado.
Notes
If you have leftovers, let the casserole cool, cover it, and store it in the refrigerator for 3-4 days or freeze it in an airtight container. Reheat in the oven or microwave until heated through.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 21gFat: 22gSaturated Fat: 10gSodium: 450mgFiber: 3gSugar: 3g
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