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

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