An easy, cheesy, and low-carb twist on the classic Mexican dish. Perfect for brunch or a simple weeknight dinner.
2 (7 oz) cans whole green chiles, drained and split open
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
4 large eggs
1.5 cups evaporated milk or heavy cream
2 tbsp all-purpose flour
1/2 tsp garlic powder
1/4 tsp salt
1.Preheat oven to 350°F (175°C) and grease a baking dish.
2.Layer half of the split chiles in the bottom.
3.Sprinkle with half of the combined cheeses.
4.Repeat with remaining chiles and cheese.
5.Whisk eggs, milk, flour, and spices until smooth.
6.Pour over the chile and cheese layers.
7.Bake for 35-40 minutes until golden and set.
8.Rest for 10 minutes before serving.
Drain and pat chiles dry to prevent sogginess.
Use heavy cream and almond flour for a keto version.
Pairs perfectly with fresh avocado and sour cream.