Yield: 6 Servings
Measure | Ingredient |
---|---|
8 larges | Eggs -- beaten |
1 cup | Milk |
1 \N | Container (16 oz) -- |
\N \N | California-style co |
\N \N | (or old-fashioned) |
1 can | (8-1/2 oz) cream-style corn |
1 can | (4 oz) chopped green -- |
\N \N | Chilies with their l |
¾ teaspoon | Salt |
½ teaspoon | Freshly ground pepper |
⅛ teaspoon | Ground red pepper |
1 pack | (8 oz) shredded Cheddar -- |
\N \N | And mozzarella chees |
6 \N | Corn tortillas (6 in.) -- |
\N \N | Cut |
\N \N | Into 1/2-inch strips -- |
1 cup | Diced plum tomatoes |
1 \N | Avocado -- diced |
¼ cup | Chopped fresh cilantro |
¼ cup | Sliced green onions |
\N \N | Cross TMPJ72B -- MAIN INGREDIENTS: |
FRESH SALSA:
Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in large bowl. Stir in cheese and tortilla strips. Pour into shallow 2-½- or 3-quart casserole. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees. Bake casserole 1 to 1-¼ hours or until center is set. Cool 20 minutes. Spoon salsa on top. Makes 8 servings.
Salsa: Combine all ingredients in small bowl.
COMMENTS: If you haven't decided what to serve for Father's Day brunch, try this. It is a do-ahead southwestern entree featuring cheese, tortillas and eggs seasoned with green chilies. Prepared salsa can be used instead of fresh.
370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg cholesterol.
Source: Ladies' Home Journal - March, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Recipe By :
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