Do you remember John Wayne movies? The guy was the king of old westerns, and a total legend. Though he passed away in 1979, he left behind some fantastic movies.
Something else he left behind was an awesome cheese and chile casserole. I seriously can’t get enough of this stuff. It’s super delicious and perfect for any time of the day!
Here’s how to make it.
2 cans drained green chiles
1 lb. coarsely grated Monterey jack cheese
1 lb. coarsely grated cheddar cheese
4 egg whites
4 egg yolks
2/3 cup canned evaporated milk
1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 medium sliced tomatoes
1. Preheat oven to 325F. Remove seeds from chiles, and dice.
2. In large bowl, combine grated cheese and green chiles. Turn into well-buttered, shallow, 2 quart casserole (12-by-8-by-2 inches).
3. In large bowl, with electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.
4. In small bowl, with electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended.
5. Using rubber scraper, gently fold beaten whites into egg yolk mixture.
6. Pour egg mixture over cheese mixture in casserole; with fork, “ooze” it through the cheese.
7. Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until silver knife inserted in center comes out clean.
Garnish with sprinkling of chopped green chiles, if desired.
Makes 8 servings.
I had this for dinner the other night and ended up having leftovers for breakfast. I added some crumbled bacon on top for a little morning boost.
It’s probably one of the most convenient and versatile recipes I have in my repertoire! There’s a few other versions I found online. Check out the video below for a beef version!
How will you make this casserole your own?