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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A tasty, non-fried version! Ingredients:
4 (4 ounce) cans whole green chilies |
1 quart diced tomato |
1 onion, chopped |
1 teaspoon seasoning salt |
1 teaspoon pepper |
1 teaspoon brown sugar |
1 lb monterey jack cheese |
4 -5 eggs |
8 ounces grated mexican blend cheese |
Directions:
1. Place diced tomatoes and chopped onion in a sauce pan.
2. Add seasoned salt, pepper and brown sugar.
3. Heat to simmering and let the volume reduce so it isn't watery any longer.
4. Rinse and seed the green chilies, place on a paper towel.
5. Cut Monterey Jack into wedges. Put a wedge of cheese in each chile.
6. Put the chilles in a greased baking dish.
7. Beat 4-5 eggs and pour them over the chiles.
8. Cover the pan with foil and bake at 350 for 30 minutes. The eggs will cook and set.
9. Pour the tomato/onion sauce over the chiles and bake for an additional 20 minutes.
10. Put shredded cheese over the top and bake for 10 minutes.
11. Serve hot. Great with sour cream. Add hot sauce if desired.
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