| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Sent |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Milk |
| 1 |
lg |
Egg |
| 3 |
tb |
Vegetable oil |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Margarine |
| 1 |
c |
Diced onion |
| 1 |
c |
Finely diced green bell pepper |
| 8 |
lg |
Eggs |
| 1 1/2 |
c |
Milk |
| 1/4 |
ts |
EACH salt and pepper |
| 1 |
pk |
(16 oz) Velveeta Mild Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper; cut in 1/2" cubes |
| 1 |
cn |
(4.5 oz) chopped green chiles; drained |
| 4 |
md |
Ripe tomatoes; sliced |
INSTRUCTIONS
CORNMEAL CRUST
CHEESE CUSTARD
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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