| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Butter |
| 4 |
oz |
Can while green chilies |
| 1/2 |
lb |
Cheddar cheese — grated |
| 1/2 |
lb |
Monterey jack cheese — |
|
|
Grated |
| 14 1/2 |
oz |
Can tomato slices — |
|
|
Drained |
| 4 |
|
Eggs |
| 3/4 |
c |
Evaporated milk |
| 2 |
tb |
Flour |
INSTRUCTIONS
Grease sides and bottom of slow-cooking pot with butter. Remove seeds from
chilies; cut into strips. Place half the chilies in bottom of pot. Layer
with cheddar cheese, then rest of chilies, Jack cheese, and tomatoes.
Separate eggs. Beat whites until stiff. Fold in slightly beaten yolks and
milk. Add flour. Pour over top of tomatoes. Cover and cook on high for 2
to 3 horus. Serve while piping hot.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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