Green Chile Cheese Casserole
A delicious casserole to serve with chili beans and a green salad. This is a family favorite. I love how easy it is to make. A great casserole to take to a potluck.
A delicious casserole to serve with chili beans and a green salad. This is a family favorite. I love how easy it is to make. A great casserole to take to a potluck.
- Carbohydrate 10.3565424821839 g
- Cholesterol 62.5762151475 mg
- Fat 11.8601313597701 g
- Fiber 0.177284991963704 g
- Protein 12.3009834086207 g
- Saturated Fat 6.97400960206897 g
- Serving Size 1 1 Serving (87g)
- Sodium 438.373368436667 mg
- Sugar 10.1792574902202 g
- Trans Fat 2.67453632436782 g
- Calories 190 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Meanwhile, In a large bowl beat the eggs and add the evaporated milk, salt and Bisquick.
- In a greased 9x13 casserole dish layer half the cheese then the chilies and then the rest of the cheese.
- Top with batter mixture.
- Bake for 50 to 60 minutes.
- Let set for 5 or 10 minutes before serving.
- Cut into serving pieces.
Allowing the baked casserole to rest for ten minutes before slicing is the single most critical step for structural integrity. Without this brief cooling window, the high fat content from the pound and a half of Monterey Jack cheese remains completely liquefied, causing individual portions to collapse entirely into the serving dish. Patience here permits the starches in the Bisquick batter and the dairy proteins to firm up sufficiently for clean cuts.
Technique and Ingredient Dynamics
Grate the Monterey Jack cheese by hand rather than purchasing pre-shredded varieties coated in cellulose anti-caking agents, which inhibit proper melting and create a grainy texture. Whisk the three eggs thoroughly with the evaporated milk and baking mix until completely smooth to ensure the custard sets evenly around the dense layers of cheese and chiles. Bake at 350 degrees Fahrenheit in a standard 9x13-inch glass or ceramic casserole dish for 50 to 60 minutes until the top turns deeply golden brown and the center registers no wet movement.
- Substitute canned green chiles with roasted, peeled Anaheim peppers at a one-to-one weight ratio for a brighter, fresher vegetal note.
- Drain canned chiles thoroughly in a wire mesh strainer before layering to prevent excess moisture from diluting the egg custard.
- Store leftovers tightly wrapped in the refrigerator for up to three days and reheat individual portions gently in a 300-degree oven to restore crust crispness.
