Tex Mex Egg Casserole

[Guest guest]

Tex Mex Egg Casserole

 

8 eggs

1/2 cup all purpose flour

1 tsp. baking powder

2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers

1-1/2 cups (12 oz.) small curd cottage cheese

1 jalapeño pepper, seeded and chopped

1/2 tsp. Tabasco or Cholula hot pepper sauce

Basic Salsa, recipe follows

 

Preheat oven to 350º F. Grease a 9 " sq. baking pan. Beat eggs in large bowl

at high speed with electric

mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine

flour, baking powder and salt

in small bowl. Stir flour mixture into eggs until blended.

 

Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce

in medium bowl; mix well.

 

Fold into egg mixture until well blended. Pour into prepared pan.

 

Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10

minutes before cutting into squares

to serve. Serve with fresh salsa.

 

Makes 8 servings.

 

~~~Basic Salsa~~~

2 cups tomatoes, seeded and chopped

1/2 cup fresh cilantro, chopped

6 cloves garlic, chopped

1/2 onion, chopped

1 tsp. fresh or pickled jalapeño, finely chopped

1 tsp. salt

 

Mix all ingredients until well incorporated. Lightly mash with back of fork

for about 10 seconds

to help release juices. Refrigerate overnight for maximum flavor.