 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Recipe by Melissa's Chef Tom Fraker A wonderful CINCO DE MAYO recipe.Cinco De Mayo On May 5, 1862, in Puebla, Mexico, about 2,000 Mexican soldiers under the command of General Ignacio de Zaragoza, defeated invading French forces of 6,000 men. Read more . During this important national holiday, parades and mock battles — using fruits as ammunition — are the highlight of the day. Dances, parties, fireworks, and patriotic foods, all celebrate the victory at Puebla. Americans celebrate Cinco de Mayo as if it was one of their personal triumphs, but it is not. It is merely another day of fun, food and festivities. Ingredients:
8 chiles roasted and seeded |
8 cups soy shreds use fiesta soy shreds |
4 eggs |
1 1/2 cups milk |
2 tablespoons all-purpose flour sifted |
1/2 teaspoon pepper |
1/4 teaspoon kosher salt |
pico de gallo seasoning to taste |
Directions:
1. STAND TIME 45 MINUTES
2. Preheat oven to 350º.
3. Lightly oil baking dish with pan spray and set aside. Set peppers in the bottom of the dish in a single layer. Next sprinkle 1/2 of the cheese over the chiles. Repeat the last two steps, layering chiles and cheese, then set aside.
4. In a kitchen aid or mixing bowl, blend the eggs and the next 4 ingredients until well incorporated and frothy. Pour the mixture over the chiles and cheese. Sprinkle the top with the pico de gallo. Cook in the oven until eggs have set and a knife comes out clean when inserted into the center of the casserole. This will take about 45 minutes. Let it stand, uncovered for about 20 minutes.
5. serve this dish with a couple of slices of fresh jalapeno peppers on top for garnish.
6. Baby greens and pear tomatoes make for a nice accompaniment
|
|