Storage and Reheating
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up well in the microwave at reduced power.
Freezing: To freeze, cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
FAQs
Can I use fresh chilies instead of canned?
Yes, fresh roasted poblano peppers can be used instead of canned green chilies for a more authentic flavor.
How can I make this casserole spicier?
To add some heat, include minced jalapenos or a dash of hot sauce in the egg mixture. You can also use spicy cheese blends.
What type of milk works best for this recipe?
Whole milk or 2% milk works best, but you can also use half-and-half for a richer casserole. Avoid using skim milk as it may make the casserole less creamy.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it with plastic wrap, and store it in the refrigerator. Bake it the next day as directed.
Is this dish gluten-free?
To make this dish gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.
Can I substitute the cheeses?
Yes, you can substitute other cheeses like pepper jack, Colby jack, or a Mexican blend for a different flavor profile.
How should I serve this casserole?
Serve the casserole warm, topped with Pico de Gallo, chopped cilantro, and sour cream. It pairs well with a side salad, rice, or beans.
What if I don’t have a 9 x 13 inch dish?
You can use a similar-sized baking dish. Adjust the baking time as needed, checking for doneness by ensuring the casserole is set in the middle and lightly browned on the edges.
How long can I store the leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.
Can I add vegetables to the casserole?
Yes, adding sautéed vegetables like bell peppers, onions, or mushrooms can enhance the flavor and nutritional value of the casserole.
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