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Mexican Egg Custard

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  Salsa 1 Cup (16 tbs) (Fresca / Purchased, Adjust Quantity As Needed)
  Canned whole green chiles 2 Can (20 oz) (2 Large Cans)
  Shredded cheddar cheese 2 Cup (32 tbs)
  Shredded jack cheese 2 Cup (32 tbs)
  Pepper To Taste
  Eggs 3
  Sour cream 1 Cup (16 tbs)
  Tomato 1 Medium, cored and diced

Prepare Salsa Fresca; set aside.
Arrange half the chiles, spread open, in a single layer in a shallow 21/2- to 3-quart baking dish.
Evenly sprinkle half the cheese over chiles and lightly sprinkle with pepper; repeat layers.
In a bowl, beat eggs and sour cream until blended.
Pour over chiles and cheese.
Bake in a 350° oven until custard jiggles only slightly in center when gently shaken and edges begin to brown (about 30 minutes).
Let cool for 5 to 10 minutes.
Arrange tomato around edges of dish.
Offer salsa to spoon over individual servings.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2492 Calories from Fat 1743

% Daily Value*

Total Fat 197 g303.8%

Saturated Fat 119.5 g597.4%

Trans Fat 0 g

Cholesterol 1195.5 mg398.5%

Sodium 5374.9 mg224%

Total Carbohydrates 48 g16%

Dietary Fiber 4.6 g18.3%

Sugars 24.1 g

Protein 125 g250.4%

Vitamin A 201.9% Vitamin C 161.3%

Calcium 379.3% Iron 38.4%

*Based on a 2000 Calorie diet

Mexican Egg Custard Recipe