Cheese 'n' Chile Casserole

Punch up the heat in this ultrarich brunch dish by using Monterey Jack cheese with peppers.


16 servings
Total time: 1 Hour, 18 Minutes

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 45 Minutes
Total: 1 Hour, 18 Minutes


9 large eggs
3/4 teaspoon salt
3 (8-ounce) packages Monterey Jack cheese, cubed
2 (8-ounce) packages cream cheese, cubed
1 (12-ounce) container small-curd cottage cheese
1 tablespoon butter or margarine, cut into small pieces
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (4.5-ounce) can chopped green chiles, drained
1 (2-ounce) jar diced pimiento, drained


Whisk together eggs and salt in a large bowl; add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13" x 9" baking dish.

Bake, uncovered, at 350° for 45 minutes or until set. Let stand 10 to 15 minutes before serving.