| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Tex-Mex |
Brunch, Tex-mex |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded cheddar cheese |
| 2 |
c |
Shredded Monterey jack cheese |
| 1 |
cn |
(8 oz) diced green chiles; drained |
| 2 |
c |
Milk |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
(rounded) baking powder |
| 4 |
lg |
Eggs;, beaten |
| 1/4 |
c |
Salsa; for topping |
|
|
Sour cream; for accompaniment |
|
|
Guacamole; for accompaniment |
|
|
Salsa; for accompaniment |
INSTRUCTIONS
Generously grease a 9x13-inch glass baking dish. Sprinkle the bottom with
cheeses, then sprinkle chiles over the cheeses. Beat eggs, milk, flour and
baking powder until smooth. Pour over chiles and cheeses. Drizzle salsa
over all.
Bake for 25 to 30 minutes at 425° F, or until puffed and golden. Cool 10
minutes. Cut into squares and pass sour cream, guacamole and salsa.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”