Chili-Cheese Bake

Think of this as a chile relleno that skipped the frying and went straight into a baking dish. A full pound each of Monterey Jack and cheddar get layered with canned green chilies, then topped with a thin egg-and-flour batter that bakes into a light, custardy blanket over the melted cheese.

The tomato sauce goes on top partway through baking, after the cheese has melted and the batter has started to set. That second stage lets the sauce bubble and reduce slightly while the cheese underneath stays gooey.

This is Southwestern comfort food at its simplest. Seven ingredients, one baking dish, and about an hour from counter to table.

Chef Tips

• Grate the cheese yourself from blocks. Pre-shredded cheese is coated in anti-caking starch that prevents smooth melting
• Use Hatch green chilies if you can find them for more flavor than standard canned varieties
• Let the casserole rest for five minutes after baking so the layers hold together when you cut into it
• A pound of each cheese is a lot. If you want a lighter version, cut each to ½ pound and increase the green chilies

Variations

• Add a layer of cooked ground beef or shredded chicken between the cheeses for a heartier main dish
• Swap the tomato sauce for salsa verde for a tangier, brighter finish
• Stir sliced black olives or corn kernels into the cheese layers for extra texture