Reviewed: Mar. 7, 2011

I made it with fresh green chili peppers and monterey jack cheese. It was so good and easy!

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Reviewed: Mar. 3, 2011

This was soooo good! It reminded me of a chili relleno. I doubled the recipe, added a couple of extra eggs, extra cheese, a scant 1/2tsp. salt, 1/4tsp. pepper and 1/4 tsp. garlic pepper. Yummy with hot sauce and sour cream.

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C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

Reviewed: Feb. 27, 2011

Yum, good & easy! I roast poblanos for this & my roasted salsa. Wrap it all in a corn tortilla, delish!

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Scotdog

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Cooking Level: Intermediate

Reviewed: Feb. 19, 2011

Made this for work potluck breakfast (x3). Not a bit left - would add salsa on side next time to spice it up for those that like spicy. Very good and was perfect for potluck breakfast.

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Reviewed: Jan. 2, 2011

To de-spice your chillis open them and use a spoon to scrape out all the veins,seeds, and lighter colored parts that hold the seeds. This will make the recipe less spicy for you. FYI- sugar, soaking in lemon juice or vinigar, and cooking also eliminate spice while giving flavor of chillis to your recipe. I used to think spice was the only thing chillis couild contribute as far as flavor. I was OH SO WRONG! Even the most tender palate can enjoy chill peppers!

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Cooking_in_Peru

Reviewed: Dec. 14, 2010

I am so happy to find this recipe. I had this about 35 years ago in La Jolla, Ca. the lady that made it used slightly hot large green chilis layered like this recipe. It just fantastic! You could always put this in a pie crust for a quiche!

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mysamba

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 31, 2010

This was fantastic! Being that time of year, I was able to use freshly roasted green chilis. I also added half of a tomato for color (and because I had one in the fridge). Since I eat lower carb, I also changed out the milk for half and half.

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hr girl

Reviewed: Aug. 19, 2010

I love this recipe and have been making it for over a year now. I put flour tortillas in the layers. They absorb some of the moisture and make for a more filling meal. I find it a little sloppy without the tortillas. I just read through other reviews and I'm going to have to try it with bacon. Sounds delish!

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LauraBienz

Cooking Level: Intermediate

Home Town: Conifer, Colorado, USA

Living In: Kirkland, Washington, USA

Reviewed: Apr. 4, 2010

I use this recipe for holiday brunches, in addition to the cheddar cheese I add some cream cheese which makes it light and fluffy.

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Lisa

Reviewed: Mar. 18, 2010

If you like green chili, you will love this...my family all ate this for dinner and even though it is a typical breakfast/brunch meal, it's a good way to change it up here and there and it's sooo good.

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