Cheese 'n' Chile Casserole |
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Prep Time: 18 Minutes Cook Time: 45 Minutes |
Ready In: 63 Minutes Servings: 16 |
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Punch up the heat in this ultrarich brunch dish by using Monterey Jack cheese with peppers. Ingredients:
9 large eggs |
3/4 teaspoon salt |
3 (8-ounce) packages monterey jack cheese, cubed |
2 (8-ounce) packages cream cheese, cubed |
1 (12-ounce) container small-curd cottage cheese |
1 tablespoon butter or margarine, cut into small pieces |
3/4 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1 (4.5-ounce) can chopped green chiles, drained |
1 (2-ounce) jar diced pimiento, drained |
Directions:
1. Whisk together eggs and salt in a large bowl; add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13 x 9 baking dish.
2. Bake, uncovered, at 350° for 45 minutes or until set. Let stand 10 to 15 minutes before serving.
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