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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is taken from the DeVoe Mansion Bed & Breakfast. The combination of potato along with mild green chilies and Monterey Jack cheese sounds delish! Ingredients:
4 -5 red potatoes |
2 tablespoons olive oil |
1/4 cup onion, chopped |
2 garlic cloves, minced |
1 (4 ounce) can mild green chilies, chopped |
5 eggs |
1 cup monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
1 pinch crushed red pepper flakes |
1/4 teaspoon salt |
1 dash pepper |
sour cream |
Directions:
1. Preheat oven to 375 degrees. Boil whole potatoes until soft (but still firm); then slice into 1/4 inch slices. In a skillet, saute onion and garlic in olive oil until soft. Remove from heat and add green chilies.
2. In a large bowl, beat eggs; stir in veggies, seasonings and cheeses (reserve 1/4 cup of each cheese for topping). Layer 1/2 of the potatoes in bottom of a greased 9 inch pie pan. Cover potatoes with half of egg mixture; then add another layer of potatoes. Top potato slices with remaining egg mixture and then add remaining cheese. Bake 30-35 minutes or until set and golden brown. Serve topped with sour cream.
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