Start with green chile, whether you buy it frozen from Walmart or fresh from a store you are going to need about 3 cups of roasted, peeled and chopped green chile.

Put it in a pot with the following ingredients:

(All the following spices are to be added for your taste, I use about a Tablespoon of each except salt)
Garlic Salt
Minced garlic (you can use fresh or dried)
Chopped Onion (again, fresh or dried)
salt
1 T of butter

Add water to make a soupy consistency and bring to boil. Simmer until chiles become a darker green.

This can be used for dipping as a salsa or put into receipes, use on eggs, in burritos, any time you want a little “heat” added to your dishes.

Ingredients:
2 cups Refried beans – optional
Green chiles (amount according to taste) – cooked, peeled and chopped or whole (I use our green chile salsa which is posted in Receipes)
2-3 cups cheese – shreaded, your choice of variety (we use jack and colby combined)
6 eggs
1/2 cup flour
1 1/2 cup milk
1/2 tsp salt

In 9×13 pan spread refried beans evenly over the bottom – if omitting beans skip to next step.
Spread chiles evenly over the beans or on the bottom of the casserole dish if omitting beans.
Layer cheese next.

In bowl beat eggs and flour together until smooth, Add milk and salt and mix.

Carefully pour the egg mixture over the cheese and bake for about 50 minutes or until knife inserted in the egg comes our clean and the top of the casserole is lightly browned.

Cool for 5 minutes before serving!

Makes 12 servings. May be cut in half and baked in a 8×8 pan.