Follow these steps for perfect results
mild green chilies
drained, stemmed
Monterey Jack cheese
grated
large eggs
sour cream
Preheat oven to 350°F (175°C).
Drain green chilies and remove stems.
Cut chilies in half lengthwise.
Arrange chili halves in a single layer in a 9x13 inch baking dish.
Cover the chilies with grated Monterey Jack cheese.
In a bowl, whisk together eggs and sour cream until well blended.
Season the egg mixture with salt and pepper to taste.
Pour the egg mixture evenly over the cheese in the baking dish.
Smooth the top of the egg mixture.
Bake in the middle rack of the preheated oven for approximately 45 minutes, or until golden brown and set.
Let cool slightly before serving.
Serve warm with salsa, guacamole, or sour cream.
Expert advice for the best results
Add cooked sausage or bacon for extra protein.
Adjust the amount of green chilies to your spice preference.
For a richer flavor, use whole milk instead of sour cream.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated overnight.
Serve warm, garnished with fresh cilantro and a dollop of sour cream.
Serve with a side of fresh fruit.
Serve with toast or tortillas.
Offer a variety of toppings like salsa, guacamole, and hot sauce.
Pairs well with the Southwestern flavors.
A classic breakfast pairing.
Discover the story behind this recipe
Common breakfast and brunch dish
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