Green Chile Cheese Casserole
Gluten Free Living – 2015
Green Chile Cheese Casserole is a fabulous Tex-Mex breakfast or dinner casserole. I didn’t grow up eating green chiles or jalapeno peppers. My dad was a meat and potatoes guy and couldn’t eat anything spicy because of ulcers, so we pretty much ate blander foods growing up.
It wasn’t until I was in my late thirties before I finally sampled chiles and jalapenos and since then I’ve been making up for lost time. Green Chile Cheese Casserole is filled with green chilies, eggs, Monterey Jack and Cheddar cheeses and topped with tomatoes after baking the casserole partially. It is one of those spectacular casseroles that once you try it, you won’t want to stop eating!
You’d never believe a casserole made the way this one is, with as few ingredients as this one has, could possibly taste as amazing as Green Chile Cheese Casserole does. Because I made this for a Ladies’ Conference breakfast at our church I substituted gluten free flour for the tablespoon of flour so those with special dietary needs could eat it.
This casserole has a lot of dairy: 2 cheeses, evaporated milk, eggs that are separated so that the whites are beaten stiff and added later. All in all, it’s more of a clean eating recipe than many breakfast casserole recipes.
Our pastor’s wife called me several months back and asked me to make breakfast for the Ladies’ Conference she was organizing for the last weekend in February. I was delighted to do it and immediately began planning what I should make.
I ended up with seven different muffin recipes, fruit platters, and six different breakfast casseroles. Two of which were gluten free, including this one. I tried to make each one differently so that all the casseroles wouldn’t taste the same. I believe I succeeded.
This casserole has no meat, but it’s filled with cheese so it’s very filling and satisfying. If you enjoy Tex-Mex flavors, this one has a wonderful kick, but it’s not an overwhelmingly spicy dish. The texture is fluffy and interesting since the egg whites are whipped and then added into the dish last. My pictures show the directions the way the recipe was originally written.
Quite frankly, though, I think this would be easier to mix the ingredients in a large mixing bowl before spreading into the baking dish, rather than mixing the ingredients in the baking dish like suggested. I’ve noted that on the recipe card.
Back in the early 2000s when I worked at Dallas Baptist University to get my boys through college, we had a large brunch-type luncheon to celebrate someone’s birthday or promotion. Many departments participated and Ellen Byrd, who was the college nurse at the time, brought this lovely recipe.
I enjoyed it so much that I begged Ellen for the recipe. She actually got it from a Baylor Alumni cookbook. While I’ve always made this recipe for breakfast, you can also serve it for dinner for a Meatless Monday recipe.
If you’re looking for a sensational breakfast casserole for your next holiday breakfast, this Green Chile Cheese Casserole is an excellent choice. This recipe was certainly very well received by all the folks at our church, and I believe it will be well received by your family as well.
Here are some great ideas for using up eggs at Recipe Lion.
Green Chile Cheese Casserole is a healthy, gluten free breakfast casserole.
You will not believe how wonderful the green chiles make this casserole.
Green Chile Cheese Casserole is great for holiday breakfasts.
Here’s what I did.
I used these ingredients.
Combine green chiles and cheeses.
Pour mixture into a greased 9×13″ glass baking dish.
Separate eggs. Beat egg whites until soft peaks form. Set aside.
Combine egg yolks, evaporated milk, gluten free flour, salt and pepper. Whisk to combine.
Add egg whites.
Stir with a rubber spatula to combine.
Spread egg white mixture over top of cheese.
Stir well to combine.
While the original recipe calls for all the ingredients to be stirred together this way. It makes more sense to put all the ingredients into a bowl and then stir to combine before pouring into a greased casserole dish. Bake immediately, or cover and refrigerate casserole overnight.
Bake at 325 for about 30 minutes. Remove from oven.
Arrange tomato slices over top.
Return to oven and bake an additional 30 minutes more.
Here’s a look at the interior of Green Chile Cheese Casserole.
Every bite of Green Chile Cheese Casserole is amazing.
Here’s the recipe.
GREEN CHILE CHEESE CASSEROLE
(Recipe adapted from Ellyn Byrd, nurse at Dallas Baptist University, Dallas, TX)
- 2 4-oz. cans diced green chilies
- 1 lb. grated sharp cheddar cheese
- 1 lb. grated Monterey Jack cheese
- 4 eggs, separated
- 2/3 cup evaporated milk
- 1 tsp.gluten free all-purpose flour
- ½ tsp. salt
- 1/8 tsp. pepper
- 2 Roma tomatoes, sliced
- Combine chilies and cheese.
- Turn into a well-buttered 9×13” baking dish.
- Beat egg whites until soft peaks form.
- Set aside.
- Combine egg yolks, milk, flour, salt, and pepper.
- Gently fold egg whites into yolk mixture.
- Pour over cheese.
- Toss lightly and spread evenly into the dish.
- Bake immediately, or cover and refrigerate overnight.
- Bake at 325° for 30 minutes.
- Remove from oven, and arrange tomato slices on top.
- Bake 30 minutes more.
Green Chile Cheese Casserole was a big hit with all the folks that tasted it. This is a great dish for Meatless Mondays.
Serve Green Chile Cheese Casserole as part of a country breakfast.