YUM. I must start this post off by telling you how totally in love I am with green chiles, you know the kind, especially if you are from Colorado or New Mexico. These are special green chiles and come from New Mexico and Southern Colorado.
They come in varieties like Pueblo, Dynamite, Hatch, Pueblo Mosco – those are the best ones. Usually in late Summer through the Fall you will see stands all over Denver, all equipped with these huge roasters. As soon you step out of your car the aroma is heavenly.
All this to say, I want to share one of my favorite recipes. I make this recipe for Bible Study, our Moms Group, a ministry meal and as a family favorite.
2 (16 ounce) packages shredded Cheddar
cheese **I used Mexican combo – monterey, colby, etc***
2 (4 ounce) cans chopped green chile
peppers, juice reserved
12 eggs *** I used 17 and would recommend more than 12**
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9×13 inch baking dish, place 1/2 of the shredded Cheddar cheese. Top with green chile peppers. Top the chiles with the remaining cheese.
3. In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture over the cheese mixture.
4. Bake in the preheated oven 30 to 40 minutes. Cool before cutting into squares.
