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 aunt used to make this pie all the time. Spent a long time finding a recipe that reminded me of hers. This was it!
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PUMPKIN PECAN COBBLER
