| 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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