As the pandemic numbers improve, we’ve finally moved our Mah Jongg games back indoors; what a blessing with the spring winds and rain. And more of a chance we’ll be offered a hot delicious treat like Linda made this morning. This is like a crustless Mexican quiche with cheese, chilis and Mexican spices. Can be made ahead and served with salsa, avocado and sour cream, or plenty flavorful all on its own.
The recipe came from the Garden Clubs of Del Mar cook book called Del Mar Flavors, and was contributed by Tave Porto. I’m always looking for new breakfast casseroles for holidays or weekends away, and this will be a great new option.
10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pint small curd cottage cheese (2 %)
1 lb. Monterey Jack cheese, grated (all pepper Jack or half and half)
1/4 lb. butter, melted
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. black pepper
1 (4 oz.) can diced green chiles
Beat eggs until light. Add flour, baking powder, salt, cheese, butter, seasonings and chiles; mix well. Pour into a greased 9 X13-inch pan; bake at 350 degrees for 35 minutes or until set.
This may be made and served the same day or made a day ahead and baked the day you plan to serve it. Serves 6 to 8.
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