Mexican Egg Custard
|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)|
|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.