Cheese 'n' Chile Casserole

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

Yield: 16 servings
Recipe from Oxmoor House

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Recipe Time

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Prep Time:
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


  1. 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.
  2. Bake, uncovered, at 350° for 45 minutes or until set. Let stand 10 to 15 minutes before serving.
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