 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
In 'From a Southern Oven' by Jean Anderson Ingredients:
2 large eggs |
2 tablespoons all-purpose flour |
1 teaspoon dried oregano, crumbled (preferably mexican oregano) |
1/2 teaspoon salt |
1/4 teaspoon dried thyme, crumbled |
1/8-1/4 teaspoon cayenne |
1 (5 ounce) can evaporated milk |
1 (4 ounce) can diced green chilies, with liquid |
8 ounces sharp cheddar cheese, moderately coarsely shredded |
8 ounces monterey jack cheese, moderately coarsely shredded |
Directions:
1. Preheat oven to 350°.
2. Coat t 13 x 9 inch ovenproof glass baking dish with nonstick cooking spray; set aside.
3. Whisk eggs with flour, oregano, salt, thyme, and cayenne until frothy in a large bowl, then whisk in milk.
4. Fold in chilies and both cheeses, stirring until combined.
5. Pour into baking dish, slide onto middle oven shelf, and bake, uncovered, 30-35 minutes, just until lightly golden and set.
6. Cool 5 minutes in pan, then cut into bite-size pieces.
7. Arrange on warm platter and serve with drinks.
|
|