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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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MONTERY JACK, CHEDDER CHEESE, WHOLE HATCH CHILIS, EGGS, PEPPER AND EVAPORATED MILK. Ingredients:
2 large cans of hatch whole peppers |
1 dozen eggs, lightly whisked |
1 can evaporated milk |
1 1/2 ls. shredded mexican mix cheese |
1 teaspoon pepper |
1 teaspoon garlic salt |
sour cream |
Directions:
1. DRAIN PEPPERS.
2. LEAVE SMALL AMOUNT OF OIL IN CAN.
3. PREHEAT OVEN TO 375 F. USE A 9X13 INCH BAKING PAN.
4. OPEN PEPPERS ALL THE WAY UP, TEARING FROM TOP TO BOTTOM AND LAY FLAT, SKIN SIDE DOWN ON BOTTOM OF PAN.
5. USE ONE CAN FOR THE BOTTOM OF PAN.
6. DISTRIBUTE CHEESE EVENLY OVER PEPPERS.
7. TAKE REMAINING CAN AND REPEAT STEP ONE THIS TIME PLACING PEPPERS SKIN SIDE UP.
8. CRACK ALL THE EGGS IN A PAN.
9. ADD EVAPORATED MILK, GARLIC SALT AND PEPPER.
10. LIGHTLY WHISK UNTIL YOLKS ARE BROKEN.
11. POUR EGGS OVER PEPPERS, SLOWING LETTING IN SEEP INTO CHEESE.
12. SPRINKE TOP WITH BLACK PEPPER.
13. BAKE FOR 50-60 MINUTES OR UNTIL CENTER IS FIRM. SERVE WITH A DOLLOP OF SOUR CREAM
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