Sunday brunch mexican puff
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded cheddar cheese |
| 2 | cups | Shredded Monterey jack cheese |
| 1 | can | (8 oz) diced green chiles; drained |
| 2 | cups | Milk |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | (rounded) baking powder |
| 4 | larges | Eggs;, beaten |
| ¼ | cup | Salsa; for topping |
| Sour cream; for accompaniment | ||
| Guacamole; for accompaniment | ||
| Salsa; for accompaniment | ||
Directions
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@...> on Feb 7, 1998