Yield: 8 Servings
|3 cans||(4-oz) green chilies; drained and chopped|
|1½ pounds||Monterey Jack cheese; grated|
|2 teaspoons||Seasoned salt|
|12 \N||Eggs; lightly beaten|
|¾ cup||Evaporated milk|
Butter and flour a 9x13 pyrex dish. Sprinkle half of the green chilies on the bottom of the dish. Spread half of the cheese over the chilies.
Sprinkle with 1 teaspoon seasoned salt. Repeat these layers of chilies, cheese and seasoned salt. Beat pepper, eggs and milk together. Pour over cheese mixture. Bake at 350ø for 35 minutes. Cool slightly. Cut into squares to serve. Yield: 8 servings.
MORIN M. SCOTT, JR.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .