Step 1

Preheat the broiler. Line a baking sheet with foil.

Step 2

Place the Hatch green chile pepper on the foil. Once the broiler is ready place the peppers in the oven, and broil them for 3-4 minutes on each side or until the skin is browned. Remove the peppers from the oven, and set them aside.

Step 3

Turn the oven temperature down to 350 degrees Fahrenheit.

Step 4

In a small pan, add 1 teaspoon of oil, and sauté the onion and spinach together on medium to medium high heat for about 3 minutes or until they are fragrant. Remove the pan from the heat.

Step 5

In a large bowl, beat the eggs and milk on medium-high speed with an electric mixer until they are light and fluffy. Add the flour (or starch), baking powder, salt, garlic powder, pepper, and cumin.

Step 6

Blend the ingredients for about 30 seconds until they are just combined and smooth. Stir in the canned green chilies (8 ounces).

Step 7

Layer the bottom of an 8×11 casserole dish with the cooked spinach and onion. (See notes for other sizes of dishes.)

Step 8

Then, add a few slices of cheese, followed by the egg and green chile batter.

Step 9

Once cooled, peel the skin off the roasted hatch green chiles and slice them length-wise, removing the stem. Layer the top of the casserole with tomato, slices, sliced roasted Hatch green chiles, and more cheese.

Step 10

Place the casserole in the oven, and bake for 30-40 minutes. Check the casserole after 30 minutes. If the outside is brown but the inside is still not set, cover the dish, and continue to bake for an additional 5 to 10 minutes. For crispy edges, set the oven to broil the last minute of cooking.

Step 11

Remove the casserole from the oven. Sprinkle it with extra cheese (if desired) and fresh cilantro. Salt and pepper to taste.