Wednesday, July 14, 2010

Mexican Eggs

Mexican Eggs


1 lb. Monterey jack cheese, grated
3 oz. can chopped chilies
1 dozen eggs
1 16 oz. container sour cream


Spread chilies evenly over the bottom of a 9×13 pan (those classic Pyrex casserole dishes are perfect), followed by the grated cheese.  Whip eggs and sour cream in a bowl until light and fluffy.  Pour over cheese and chilies.  Bake at 350 degrees for around 45 minutes.  Cooking times vary oven to oven and altitude to altitude so watch the casserole while it cooks.  It will have some nice browning and a nice, souffle like appearance when it is done.
Serve with fresh Pico de Gallo or Salsa Verde.
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