2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1½ cups whole milk
3 tablespoons self-rising flour
¼ teaspoon garlic powder, optional
¼ teaspoon salt
¼ teaspoon black pepper
sour cream
salsa
- Preheat oven to 350 degrees F.
- Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the chiles in the baking dish in a single layer.
- Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
- In a medium bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
- Pour mixture evenly over the cheese and chiles.
- Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting.
- Slice into squares and serve with a dollop of sour cream and a little salsa.
