| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Tex-Mex |
Main dish, Casseroles, Tex-mex |
6 |
Servings |
INGREDIENTS
| 8 |
lg |
Eggs — beaten |
| 1 |
c |
Milk |
| 1 |
|
Container (16 oz) — |
|
|
California-style co |
|
|
(or old-fashioned) |
| 1 |
cn |
(8-1/2 oz) cream-style corn |
| 1 |
cn |
(4 oz) chopped green — |
|
|
Chilies with their l |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/8 |
ts |
Ground red pepper |
| 1 |
pk |
(8 oz) shredded Cheddar — |
|
|
And mozzarella chees |
| 6 |
|
Corn tortillas (6 in.) — |
|
|
Cut |
|
|
Into 1/2-inch strips — |
| 1 |
c |
Diced plum tomatoes |
| 1 |
|
Avocado — diced |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Sliced green onions |
|
|
Cross TMPJ72B — MAIN INGREDIENTS: |
INSTRUCTIONS
FRESH SALSA:
Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in large
bowl. Stir in cheese and tortilla strips. Pour into shallow 2-1/2- or
3-quart casserole. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees. Bake casserole 1 to 1-1/4 hours or until
center is set. Cool 20 minutes. Spoon salsa on top. Makes 8 servings.
Salsa: Combine all ingredients in small bowl.
COMMENTS: If you haven't decided what to serve for Father's Day brunch, try
this. It is a do-ahead southwestern entree featuring cheese, tortillas and
eggs seasoned with green chilies. Prepared salsa can be used instead of
fresh.
370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg
cholesterol.
Source: Ladies' Home Journal - March, 1993 Reformatted for Meal Master by:
CYGNUS, HCPM52C & C.MINEAH
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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