| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian, Mexican, Main dish, Vegetables |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
Whole green chili peppers* |
| 3 |
c |
Sharp Cheddar cheese** |
| 4 |
|
Green onions, sliced |
| 3 |
c |
Shredded mozzarella cheese |
| 6 |
|
Eggs |
| 4 |
c |
Milk |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 2 |
cn |
Green chili salsa |
INSTRUCTIONS
* 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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