This casserole could be made without meat also; the meat makes it a more substantial dish.  Use thawed chopped green chile, or chopped fresh green chile (New Mexico, preferably).  Poblanos will work.

1 pound cubed pork steak
1 medium onion, chopped
1 Tablespoon minced garlic
1-1/2 cups chopped green chile
2 cups (8 ounces) grated Colby
4 large eggs
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1-1/4 cups milk 
 

Sauté pork steak, chopped onion and the minced garlic in frying pan until meat is browned but still plenty juicy and pink on the inside.  Drain.

In 1-1/2 quart (or 8-inch square) casserole, spread half of the chopped green chile.    Sprinkle with 1 cup of cheese.  Put all of the browned pork mixture over the cheese, then top with remaining chile and cheese.

Whisk together eggs, flour, salt, cayenne pepper and milk until smooth and pour over casserole.  Bake at 350° for 45 minutes; let stand 10 minutes before serving.

Serves 4.

(Dorothy's adaptation of a recipe from the Internet.)