| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Cheese, Breads, Muffins & r | 36 | Servings |
INGREDIENTS
| 8 | Eggs | |
| 1 | ts | Tabasco sauce |
| 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3 | c | Monterey jack cheese — |
| Shredded | ||
| 1 1/2 | c | Cheddar cheese — shredded |
| 1/3 | c | Green bell peppers — |
| Minced | ||
| 2 | tb | Black olives — sliced |
| 2 | tb | Green chiles — chopped |
INSTRUCTIONS
* This will make 36 appetizers or about 8 brunch-sized servings. 1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees. 2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. 3. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. 4. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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