| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Sent |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Milk |
| 1 |
|
Egg |
| 3 |
T |
Vegetable oil |
| 2 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 2 |
T |
Margarine |
| 1 |
c |
Diced onion |
| 1 |
c |
Finely diced green bell |
|
|
pepper |
| 8 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1/4 |
t |
EACH salt and pepper |
| 1 |
|
16 oz Velveeta Mild |
|
|
Mexican Pasteurized |
|
|
Process |
|
|
Cheese Spread with |
|
|
Jalapeno |
|
|
Pepper cut in 1/2" cubes |
| 1 |
|
4.5 oz chopped green |
|
|
chiles drained |
| 4 |
|
Ripe tomatoes, sliced |
INSTRUCTIONS
Heat oven to 400°. Coat a 13x9-inch baking dish with nonstick cooking
spray. Cornmeal crust: Stir all crust ingredients in a large bowl just
until blended. Spread evenly in prepared pan. Bake 10 minutes, then
remove from oven to a wire rack. Increase oven temperature to 425°.
Meanwhile make Cheese Custard: melt margarine in a medium skillet over
medium heat. Add onion and bell pepper and saute until tender, about 5
minutes. Whisk eggs in large bowl until well blended. Whisk in milk,
salt and pepper. Stir in Velveeta, chiles and cooked onion and bell
pepper. Pour over crust. Arrange sliced tomatoes in overlapping
layers on the custard. Place baking dish on a foil-lined cookie sheet
to catch spillovers. Bake 15 minutes. Reduce oven temperature to 375°
and bake 35-45 minutes longer until custard is just set and knife
inserted off center comes out clean. Cool on rack a few minutes for
easier cutting, then slice and serve. Refrigerate any leftovers.
Recipe by: Woman's Day - 4/1/98 Posted to MC-Recipe Digest by The
Taillons <taillon@access.mountain.net> on Mar 05, 1998
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