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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is another of the recipes I found in the treasure trove that is my grandmother Ruth's recipe box. How my New England grandmother learned[ about Southwestern cuisine is a mystery to me. I certainly don't remember ever eating a dish spiced with chile at her house. But this recipe looked so simple and tasty I had to give it a try. Sure enough, it was delicious and the sort of dish you can throw together at the last minute for guests as long as you keep that can of chiles in the cupboard. It makes a great weeknight supper, too, if you don't mind having eggs for supper occasionally. I don't.] Ingredients:
1 (8-ounce) can mild green chiles, drained and stemmed |
1 pound monterey jack cheese, coarsely grated |
12 large eggs, lightly beaten |
2 cups sour cream |
kosher salt and freshly ground black pepper |
salsa, additional sour cream, and guacamole for serving, optional |
Directions:
1. Preheat the oven to 350 degrees F.
2. Cut the chiles in half lengthwise and remove the seeds. Arrange in 1 layer on the bottom of a buttered 13 by 9-inch baking dish. Cover with the cheese. Whisk the eggs with the sour cream in a large bowl until blended. Season with salt and pepper. Pour the eggs over the cheese, smooth the top, and bake in the middle of the oven until golden, about 45 minutes. Serve with salsa, sour cream and guacamole on the side, if desired.
3. Quick Guacamole:
4. Coarsely mash 1 peeled, pitted ripe avocado, preferably Hass. Add some fresh lime juice, chopped cilantro leaves, chopped cherry tomatoes, 1 small minced garlic clove, 1/2 serrano chile, or jalapeno, minced, and kosher salt, to taste.
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