Monterey fondue

8 servings

Quantity Ingredient
12 slices Bread
Butter or margarine softened
12 ounces Canned whole kernel corn drained
7 ounces Canned whole green chiles
2 cups Shredded Monterey Jack
4 Eggs, lightly beaten
3 cups Milk
1 teaspoon Salt

Trim crusts from bread. Spread bread with butter, then cut slices in halves. Arrange half of bread slices in greased shallow 3-quart baking dish. Cover with half of corn. Seed chiles, cut into strips and arrange half of chile strips over corn. Sprinkle with half of cheese.

Repeat layers. Combine eggs, milk and salt and pour over ingredients in casserole. Cover and refrigerate 4 hours or longer. Bake at 350F 45 to 50 minutes, or until puffy and brown.

(C) 1992 The Los Angeles Times

Submitted By JR BYERS On 12-11-94

Related recipes