| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls |
| 2 | tb | Cornmeal |
| 6 | oz | Shredded Monterey jack cheese; (1 1/2 cups) |
| 4 | oz | Shredded Cheddar cheese; (1 cup) |
| 1 | cn | (4 oz) chopped green chiles; drained |
| 3 | Eggs | |
| 6 | servings |
INSTRUCTIONS
3/4 cu ups dairy sour cream Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides to form crust. Sprinkle cornmeal over crust; press into crust. In small bowl, combine cheeses. Reserve 1/2 cup for topping. Add chiles to remaining cheese. Sprinkle cheese-chili mixture over crust. In small bowl, beat eggs and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with reserved 1/2 cup cheese mixture. Cover edge of crust with foil. Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43 minutes or until knife inserted near center comes out clean. Cool 5 minutes before serving. Cut into wedges or squares. Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 26, 1998
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