Chile-cheese French Toast With Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Half and half |
| 8 | French or other white bread | |
| cut diagonally each 1/3 | ||
| inch thick | ||
| 1/3 | lb | Jack cheese, shredded |
| 1 | 4 ounces diced green | |
| chiles | ||
| 1/4 | c | Minced fresh cilantro |
| 2 | c | Salsa |
INSTRUCTIONS
In a wide bowl, beat eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate. Arrange slices on lightly greased 12 x 15 inch baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches. Bake in 400 degree oven until they begin to brown, about 12 minutes. With side spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa. I found this recipe on 1st Traveler's Choice Internet Cookbook (www.virtualcities.com). Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Mar 17, 1998
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1019
Calories From Fat: 517
Total Fat: 58.5g
Cholesterol: 691.1mg
Sodium: 6183mg
Potassium: 1931mg
Carbohydrates: 42.5g
Fiber: 9.6g
Sugar: 22.3g
Protein: 85.2g