Been making this for years and always get tons of compliments!.

– 4 large eggs
– 2 cups shredded Monterey Jack cheese
– 2 cups shredded cheddar cheese
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup melted butter
– 1 cup milk
– 2 (4-ounce) cans diced green chiles, drained

1. Preheat your oven to 350°F and take a moment to lightly grease a 9×13-inch casserole dish.

2. In a large bowl, whisk together the eggs until they’re nice and frothy. You’re starting with a good base of eggs to hold everything together.

3. To the eggs, stir in the Monterey Jack and cheddar cheeses until the mixture well combined.

4. In a separate bowl, sift together the flour, baking powder, and salt. Add this to the cheesy egg mixture, folding it in gently. We don’t want to lose that lovely lightness!

5. Now, pour in the melted butter and milk, stirring just until everything is moistened and you’ve got a batter that’s looking friendly and inviting.

6. Fold in the green chiles with all the care of tucking in a little one at night—gently now, so each square will have a nice distribution of that tasty green chile.

7. Spread the batter evenly into the prepared casserole dish, smoothing the top like you’re patting down a freshly made bed.

8. Bake in the preheated oven for about 35 to 45 minutes, or until the squares are golden and set—just like the sun dipping down behind the cornfields.

9. Let it cool slightly, then cut into squares. Serve warm and watch them disappear faster than kids when it’s time to do dishes!