Chile Custard Squares
This tasty southwestern-style egg, chile and cheese casserole makes a great entrée for brunch or dinner.
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 ORTEGA 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 13x9x2-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 and photograph provided courtesy of Ortega and B&G Foods, Inc.