If you’ve ever been to a good potluck, you’ve probably tried some fabulously yummy things you don’t normally make at home.  I found myself devouring a cheesy green chili dish that I knew I had to find a recipe for.

Well, I got as far as buying the canned green chilies and the Monterey Jack cheese, but couldn’t identify the rest of the ingredients, except eggs.  That didn’t stop me, though, because I had a supply of green chilies that I was bound and determined to use.  So, here is the result of my experiment and I must say it came out very close to the potluck version.

Green Chilies ‘n’ Jack Bake

• 3 pounds Monterey Jack Cheese, shredded
• 3 cans green chilies, chopped
• 6 eggs
• 1 can evaporated milk

In a 9×13 pan, lightly sprayed with non-stick cooking spray, form layers, first cheese, chilies, cheese, chilies, until they’re used up.  Beat together the eggs and evaporated milk and pour over the layers in the pan.  Bake in a 350 degree oven for about 40 to 45 minutes.  This makes a heaping pan full, so you’ll have enough left to make a second smaller square 8×8 pan.  Let it cool for a minute before cutting to be sure the eggs set up.

Like I said, this is a big batch, quite suitable for a potluck, or a big family meal.  You could cut it back, it’s just that I didn’t want to use a partial can of evaporated milk, so I kept adding more and more cheese and chilies.

What have you made with green chilies?  I’d love to see your recipes!