This tasty southwestern-style
egg, chile and cheese casserole makes a great entree for brunch
or dinner.
Chile
Custard Squares
- 10 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups shredded Monterey Jack or cheddar cheese
2 cups small curd cottage cheese
1 (7-ounce) can diced green chiles
1/2 cup butter, melted
2 cups crushed tortilla chips
- Preheat oven to 400°F
(205°C).
- Combine eggs, flour and
baking powder in medium bowl. Add butter, Monterey Jack cheese,
cottage cheese and chiles and butter; stir well. Spoon into 13
x 9-inch baking pan. Top with tortilla chips.
- Bake for 15 minutes; reduce
oven temperature to 350°F (175°C). Bake for 35
to 40 minutes or until knife inserted near center comes out clean.
Cut into squares.
Makes 12 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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