| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Breads, Cheese, Muffins & r | 36 | Servings |
INGREDIENTS
| 8 | Eggs | |
| 1 | t | Tabasco sauce |
| 1/2 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 3 | c | Monterey jack cheese |
| Shredded | ||
| 1 1/2 | c | Cheddar cheese, shredded |
| 1/3 | c | Green bell peppers |
| Minced | ||
| 2 | T | Black olives, sliced |
| 2 | T | Green chiles, chopped |
INSTRUCTIONS
This will make 36 appetizers or about 8 brunch-sized servings. 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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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 55.5mg
Sodium: 135.1mg
Potassium: 32.9mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 5.3g