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Mexican Cheese Puff

21st.Century.Chef's picture
Ingredients
  Grated sharp cheddar cheese 5 Cup (80 tbs)
  Grated monterey jack cheese 4 Cup (64 tbs)
  Tomatoes 2 Medium, seeded, chopped
  Canned diced green chilies 7 Ounce (1 Can)
  Canned sliced black olives 2 1⁄4 Ounce, drained
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 6 , separated
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon, crumbled
  Ground cumin 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
Directions

Preheat oven to 300°F.
Butter 9x 13-inch glass baking dish.
Combine first 5 ingredients with 2 tablespoons flour and mix well.
Spoon into dish.
Beat egg yolks in large mixing bowl.
Gradually blend in remaining flour and milk and beat until smooth.
Add salt, oregano, cumin and pepper and mix well.
Beat egg whites in medium bowl until foamy.
Add cream of tartar and continue beating until stiff peaks form.
Fold egg whites into yolk mixture, blending thoroughly .
Spoon over cheese.
Bake until top is golden brown and firm, about 1 hour.
Let stand 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Spicy
Feel: 
Cheesy
Method: 
Baked
Dish: 
Casserole
Restriction: 
Vegetarian
Ingredient: 
Cheese

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