What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half
1 bag (2 cups) pepper jack cheese shredded
1/4 white onion chopped
1 can of diced jalapeños (optional)
1 5 oz can of evaporated milk
1/2 C of milk
2 Tbsp unbleached all purpose flour
2 eggs
1 jar of salsa verde
1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian
What you’ll do:
Heat oven to 350
Grease a 9×13 glass baking dish
Place 1/2 of the peppers on greased baking dish
Sprinkle 1/2 of the pepper jack cheese
Sprinkle onions
Spread jalapeños out evenly over peppers
Mix milk, eggs and flour in a bowl
Pour milk mixture over peppers
Bake for 25 minutes
Take out of oven
Pour salsa verde over casserole
Sprinkle the rest of the cheese over casserole
Bake for an additional 20 minutes or until bubbly
Add fresh salsa to each serving
Enjoy!!!
Kacey Tess 