Cheese: For best results, buy good quality blocks of cheese and shred it yourself to avoid anti-caking agents that are often found in pre-shredded cheese.
Chilies: Canned green chilies can be found in the Hispanic food section of your local grocery store.
Add Protein
Ground Meat: Add 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilies.
Chicken: Increase the protein content by adding shredded chicken between the layers of chilies.
Enhance the Flavor
Fresh Peppers: Take this recipe to the next level by using fresh roasted poblano peppers instead of canned chilies.
Toppings: Customize with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocados.
Storage and Reheating
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up well in the microwave at reduced power.
Freezing: To freeze, cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
My Amish friend shared this bread recipe with us, and it’s been on repeat since!
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
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