Ingredients
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cans (4 ounces each) chopped green chiles, drained
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
For those looking to switch things up, feel free to substitute Monterey Jack with Pepper Jack for an extra kick or use a mix of cheeses to suit your taste. My love for experimenting in the kitchen always encourages trying new variations!
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. I like to use a bit of butter for that extra depth of flavor.
- In a large mixing bowl, whisk the eggs until frothy. This step always reminds me of watching my abuela whip eggs with a fork, her hands moving swiftly and confidently.
- Add the flour, baking powder, salt, and pepper to the eggs, whisking until well combined. Slowly stir in the milk, creating a smooth batter.
- Fold in the cheddar cheese, Monterey Jack cheese, and green chiles, ensuring everything is evenly mixed. The vibrant green chiles against the cheese always bring me back to the colorful dishes of my childhood.
- Pour the mixture into the prepared baking dish, spreading it evenly. Pop it in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cheese squares to cool slightly before cutting into squares. This is the hardest part — waiting to dig in while the aroma fills the kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International