You are here

Mexican Egg Custard

Mexican.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Egg

Rate It

Your rating: None
3.975
Average: 4 (16 votes)