Ingredients:

  • 12 whole green chiles (canned or roasted), patted dry
  • 1 lb ground beef (90/10 lean)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 6 large eggs, room temperature
  • 1.5 cups whole milk
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 4 cups Monterey Jack cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 baking dish.
  2. In a large skillet over medium-high heat, brown 1 lb ground beef with the diced yellow onion until the beef is cooked through and onions are translucent.
  3. Add 2 cloves of minced garlic, 1 tsp cumin, and 0.5 tsp smoked paprika. Cook for 1 minute until the spices smell toasted.
  4. Take your 12 whole green chiles and pat them very dry.
  5. Slice the chiles open and lay half of them in the bottom of the dish.
  6. Spread the beef mixture over the chiles, then top with 2 cups of the Monterey Jack cheese. Repeat with the remaining chiles and another 2 cups of cheese.
  7. In a medium bowl, beat 6 large eggs with 1.5 cups milk, 0.5 cup flour, and 1 tsp baking powder until completely smooth and bubbly.
  8. Pour the egg mixture slowly over the layers, ensuring it seeps into all the nooks and crannies.
  9. Bake for 45 minutes until the top is puffed and a deep golden brown.
  10. Let it sit for 5 minutes before slicing. This allows the proteins to firm up so you get clean, beautiful squares.