| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Tex-Mex |
Breakfast a, Casseroles, Eggs, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
Butter or oil; to grease pan |
| 3 |
cn |
(4 oz) mild green chiles |
| 12 |
|
Eggs |
|
|
Diced onion; optional |
| 1 |
lb |
Monterey jack cheese |
| 1 |
|
Carton; (16 oz) sour cream |
INSTRUCTIONS
Preheat oven to 350° F. Grease a 9-inch x 12-inch baking dish.
Drain and wash seeds from chilies. Line prepared baking dish with chiles.
Slice cheese and top chiles evenly.
Beat eggs and sour cream until blended. Pour over cheese and chiles.
Bake, uncovered, 30 to 40 minutes. Eggs are done when knife comes out
clean. Serves 4-6 persons. Serve with warm rolled flour tortillas.
Recipe by: The Prairie House Manor Bed & Breakfast, DeSmet, SD
Posted to recipelu-digest Volume 01 Number 560 by Crane Walden
<cranew@foothill.net> on Jan 19, 1998
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