Yield: 24 Servings
|1 pack||(8 oz) refrigerated crescent roll dough|
|1½ cup||Colby/jack cheese blend, shredded|
|½ cup||Diced green chilies|
|½ cup||Onion, chopped|
|⅓ cup||Grey Poupon Country Dijon Mustard|
|1 tablespoon||Chopped cilantro|
|½ teaspoon||Chili powder|
|Chopped tomato, yellow and green peppers, garnish|
Unroll dough and press perforations together. Press dough on bottom and 1 inch up sides of greased 13x9x2-inch baking pan. Bake crust at 375 for 5-8 minutes or until lightly golden. Remove from oven; sprinkle with half the cheese. Top with chilies, onion and remaining cheese.
In medium bowl, blend eggs, milk, mustard, cilantro and chili powder. Pour mixture evenly over cheese layer. Bake at 375 for 25-30 minutes or until set. Cool 5 minutes. Garnish with tomato and bell peppers; cut into 2-inch squares. Serve hot.
MC Formatted by taillon@...
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997