This entrée is wholesome, nutritious, easy to prepare, and most of all, tasty. It is one of the first vegetarian dishes I made for my omnivore wife, Robin when we were dating (many moons ago!). She had never met a vegetarian before and couldn’t fathom what I could make for dinner that she would like.
She enjoyed my cooking so much, and this dish in particular, that when we were married we made a deal. She said, “If you do the cooking, I’ll do the dishes.” It is a deal that we both honor to this day, 40 years later. If you are not used to cooking with half and half, 2% milk will work (but half and half is richer and tastier). To add a little color to this dish substitute ¼ cup chopped red bell pepper for one can of the chiles.
1 cup half and half
1/3 cup flour
3 4-ounce cans of green chiles (chopped)
8 ounces Monterey Jack cheese (grated)
8 ounces Cheddar cheese (grated)
8 ounces salsa
Preheat oven to 350 degrees. Prepare a 9×9-inch baking dish with cooking spray.
Beat half and half, eggs and flour in a mixing bowl. Add four ounces of Monterey Jack and four ounces of Cheddar cheese and all the chiles to this mixture. Stir to incorporate cheeses and to coat the chiles. Pour the mixture into the prepared baking dish. Top with the remaining cheese. Pour salsa on top and bake uncovered for one hour.
Serve with rice, warm tortillas, and extra salsa.