You are here

Monterey Fondue

Global.Platter's picture
Ingredients
  Sourdough bread slice 5 , crusts removed (Round Loaf)
  Sharp cheddar cheese 1 Pound
  Niblet corn 1 Can (10 oz)
  Canned green chilies 7 Ounce, seeds removed and chilies sliced (1 Can)
  Eggs 4
  Milk 2 1⁄2 Cup (40 tbs)
  Dry mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Butter both sides of bread slices and cut into cubes.
Grate the cheese.
Arrange half of bread in bottom of a 9" x 13" casserole; cover with one-half can of corn.
Put half of sliced chilies over corn; sprinkle half of cheese on and repeat layers.
Combine eggs with milk, mustard, salt and pepper; beat and pour over all.
Refrigerate overnight.
Bake in pan of water, at 350 degrees, 45 to 50 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn

Rate It

Your rating: None
4.303335
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3261 Calories from Fat 1518

% Daily Value*

Total Fat 188 g289.8%

Saturated Fat 97.8 g488.9%

Trans Fat 0 g

Cholesterol 1382.4 mg460.8%

Sodium 5886 mg245.3%

Total Carbohydrates 207 g68.9%

Dietary Fiber 14.5 g58.1%

Sugars 45.8 g

Protein 187 g373.7%

Vitamin A 132% Vitamin C 124.3%

Calcium 410.6% Iron 76.8%

*Based on a 2000 Calorie diet

0 Comments

Monterey Fondue Recipe