1 7-ounce can diced mild green chilies
16 Tablespoons grated Jack cheese
16 Tablespoons grated Cheddar cheese
6 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces evaporated milk
*optional - serve with Salsa on side
Preheat oven to 400º F.
Make sure that the oven rack is in the middle position.
Oil 8 ramekins and place them on a baking sheet.
Drain excess liquid from the chilies and divide them between the 8 ramekins.
Top the green chilies in each ramekin with 2 Tablespoons grated Jack cheese and 2 Tablespoons grated cheddar cheese (or 4 Tablespoons of a mixed yellow and white cheese blend in each ramekin).
In a medium size bowl put the eggs, salt and ground black pepper, and beat until well blended.
Add the evaporated milk and mix again.
Divide the egg/milk mixture among the ramekins.
Bake until the mixture is set and the top is just starting to brown, around 15-19 minutes.
If the casseroles are not cheesy enough, you may add 1-2 Tablespoons of grated cheese on top the last minute of baking.