Preheat oven to 350°F and spray an 8-inch-by-8-inch casserole dish with nonstick spray. Carefully cut open the roasted hatch chiles and remove the seeds. Pat dry with a paper towel.
2
Mix the two cheeses together, reserving ¼ cup for topping. Evenly fill the chiles with the rest of the cheese mixture.
3
Separate the eggs and thoroughly mix the yolks with the flour, milk, and salt. Whisk the whites until soft peak appear. Gently fold the whipped egg whites into the yolk mixture.
4
Place stuffed chiles in prepared pan. Pour the egg mixture over the chiles and top with the reserved shredded cheese.
5
Bake for 35 to 40 minutes. Let sit for a couple minutes to help set the cheese. Serve with salsa if desired.
Preheat oven to 350°F and spray an 8-inch-by-8-inch casserole dish with nonstick spray. Carefully cut open the roasted hatch chiles and remove the seeds. Pat dry with a paper towel.
2
Mix the two cheeses together, reserving ¼ cup for topping. Evenly fill the chiles with the rest of the cheese mixture.
3
Separate the eggs and thoroughly mix the yolks with the flour, milk, and salt. Whisk the whites until soft peak appear. Gently fold the whipped egg whites into the yolk mixture.
4
Place stuffed chiles in prepared pan. Pour the egg mixture over the chiles and top with the reserved shredded cheese.
5
Bake for 35 to 40 minutes. Let sit for a couple minutes to help set the cheese. Serve with salsa if desired.
