- 8 eggs
- ½ cup flour
- 1 cup milk
- 1 tsp baking powder
- 2 cups fire-roasted corn kernels
- 2 cups diced fire-roasted hatch green chiles (or similar) - thoroughly drained
- 3 cups cheddar cheese, divided
- 3 cups Monterey Jack cheese. divided
- 1 diced avocado and bang bang sauce (or similar)
Preheat oven to 350°F. Coat a 9" x 13" casserole dish with nonstick cooking spray; set aside.
In a large mixing bowl, whisk the eggs until light and fluffy. Add the flour and baking powder and whisk until almost no lumps remain. Add the milk and continue to whisk until well combined.
Spread half of the green chiles and corn in the bottom of the prepared dish; sprinkle 1 ¼ cups of both cheeses on top of the chiles and corn. Add the remaining chiles; top with another 1 ¼ cups of both the cheeses. Pour the egg mixture over everything in the dish and top with the remaining ½ cup of both of the cheeses.
Bake the casserole in the preheated oven for 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.
Allow the casserole to cool for 5-10 minutes before serving with your favorite toppings. I used diced avocado and a generous drizzle of bang bang sauce. Hot sauces, salsa, and taco sauce are all greawt options too.
- Yields: 6-8 servings
- Preparation Time: 1 hour