| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 1 |
c |
Half and half |
| 8 |
sl |
French or other white bread; cut diagonally, each 1/3 inch thick |
| 1/3 |
lb |
Jack cheese; shredded |
| 1 |
cn |
(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
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