1 or 2 (7 oz.) cans diced green chiles
6 flour tortillas
4 c. (16 oz.) Monterey Jack Cheese
10 large eggs
3/4 c. half and half
1/2 t. ground cumin
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. black pepper
1/2 t. salt
Lightly oil a 9x13-inch casserole dish. Spread one can of green chiles on
the bottom of the pan. (or 1/2 can if using just one can). Top with 3 of the
tortillas, tearing or cutting them into 1"x1" pieces. Add 2 cups of the cheese.
Repeat layers (chiles, tortillas, cheese). Whisk eggs and half and half
together. Add all spices to egg mixture and mix well. Slowly pour egg
mixture over entire top layer. Cover with foil and refrigerate overnight.
Preheat oven to 350o F. Remove foil from baking dish and bake 45
minutes or until lightly browned and bubbly. Cool slightly and cut into
serving pieces. Serve with picante sauce. Serves 8.
