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Mexican Cheese Puff

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
Servings: 
20

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 260 Calories from Fat 151

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 482.1 mg20.1%

Total Carbohydrates 5 g1.5%

Dietary Fiber 0.47 g1.9%

Sugars 1.2 g

Protein 16 g32.1%

Vitamin A 15.6% Vitamin C 8.6%

Calcium 45.2% Iron 6.2%

*Based on a 2000 Calorie diet

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Mexican Cheese Puff Recipe