| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Tex-Mex |
Main dish, Tex-mex, Beef |
4 |
Servings |
INGREDIENTS
|
|
GUY ATTWOOD |
| 1 |
cn |
Whole Ortega chilies |
|
|
Monterey Jack cheese; grated |
| 6 |
oz |
Crab;and/or cooked and diced |
| 1/2 |
lb |
Very sharp cheddar cheese grated |
| 3 |
|
Eggs |
| 1/4 |
c |
Milk; please use whole milk |
| 1 |
tb |
Bisquick; heaping |
| 1 |
ts |
Flour; for dusting cheeses |
INSTRUCTIONS
Drain the chilies. Plan about 4 per person. Open each chili flat. In the
bottom of a well buttered glass oven dish; place a layer of chilies. Dust
the jack cheese with a small amount of flour. Mix together the crab and/or
shrimp with the Jack cheese. Place a thin layer of this mix over the bottom
layer of chilies.
Place another layer of chilies on top and repeat process ending with a top
layer of chilies.
Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix together the batter--you
may have to double the batter to be sure you cover the dish well--and pour
over the chilies. Add the cheddar cheese and cook, COVERED, slowly in a
300*F oven until done. You will know it is done when a knife inserted in
the middle comes out relatively clean. If the center does not set up
completely after about 30 minutes, don't worry just serve it up with a
salad and, I like corn with it.
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