| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Chicago | Appetizers, Vegetables, Chili | 10 | Servings |
INGREDIENTS
| 12 | oz | Monterey Jack; grate |
| 8 | oz | Sharp Cheddar cheese; grate |
| 4 | oz | Green chilies; chop |
| 12 | oz | Oyster mushrooms; slice |
| 2 | Eggs | |
| 1 1/2 | tb | Half-and-half |
| 1 1/2 | ts | Flour |
INSTRUCTIONS
Heat oven to 375~. Lightly grease a 9" square baking pan. Sprinkle half of both cheeses evenly in pan. Layer chilies and mushrooms on the cheese. Top with remaining cheeses. Beat eggs with half-and-half and flour and drizzle over all. Bake 45 minutes. Serve with chips or crackers. Cal 200; Fat 15 gr; 45% fat. 68% fat. Source: Ray Reeb, Restaurant Venezuela. The Chicago Tribune. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16, 1998
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