| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Mexican |
Vegetable |
10 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
lb |
Monterey Jack; coarsely grated |
| 1 |
lb |
Sharp cheddar; coarsely grated |
| 1 |
c |
Parched; peeled, seeded, chopped hot green chiles or |
| 1 |
cn |
(7-oz) diced green chiles |
| 1/2 |
c |
All-purpose flour |
| 6 |
|
Eggs; separated |
| 2/3 |
c |
Light cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Mexican oregano |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Baking powder |
INSTRUCTIONS
Preheat oven to 325. Butter a 9x13-inch baking dish. Combine cheeses,
chiles & 2 Tbs flour. Mix well, then distribute evenly in baking dish. Beat
egg yolks well with whisk or mixer; beat in remaining flour, cream, salt,
oregano & cumin. Beat egg whites with baking powder until they hold stiff,
moist peaks. Fold whites into egg yolk mixture. Spoon over cheese mixture
in baking dish. (At this point, you may cover & refrigerate 1-2 hours, if
necessary). Bake, uncovered, about 1 hour or until top is golden brown &
knife inserted in center comes out clean. Cool about 10 minutes before
cutting & serving. Makes 10 to 12 servings. Good plain, but you may want to
add chorizo, ham or favorite breakfast meat to this.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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