Cheesy Chile Coco Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 large eggs
02 -
180 milliliters whole milk
03 -
1 teaspoon salt
04 -
510 grams canned whole green chiles, drained and seeded
05 -
570 grams shredded cheddar cheese
06 -
1 tablespoon butter
# Instructions:
01 -
Preheat the oven to 175°C (350°F).
02 -
Grease a 23x33 centimeter baking dish with butter.
03 -
Arrange half of the drained and seeded green chiles flat on the bottom of the baking dish.
04 -
Evenly sprinkle half of the shredded cheddar cheese over the layer of green chiles.
05 -
Distribute the remainder of the green chiles over the cheese layer.
06 -
Blend the eggs, milk, and salt until thoroughly combined. Pour the mixture evenly over the chiles and cheese in the dish.
07 -
Sprinkle the remaining cheddar cheese evenly over the surface.
08 -
Cover the dish with foil and bake for 40 minutes.
09 -
Remove the foil and continue baking for an additional 5 minutes or until the top is lightly browned and the custard is set.
# Notes:
01 -
For extra heat, select hot green chiles. Drain the chiles thoroughly to prevent excess moisture.
02 -
Incorporate cooked sausage or chorizo for a more substantial dish. Substitute Monterey Jack or Pepper Jack cheese for a different flavor. Serve with a dollop of sour cream if desired.