Mexican Cheese Puff
Whirlwind
882 Posts
It's time for a recipe but -- BEWARE!! -- if you fear cholesterol, don't even read this.
This might be the ultimate brunch dish. It's rich, delicious, and makes a beautiful presentation. Oh, and it's easy...once you get past writing the check at the grocery store.
Mexican Cheese Puff
10-12 servings
5 cups grated sharp cheddar
4 cups grated Monterey Jack
2 medium tomatoes, seeded & chopped
1 7-ounce can diced green chilies
1 2¼ -ounce can sliced black olives, drained
½ cup all purpose flour
6 eggs, separated
1 5.33-ounce can evaporated milk
½ teaspoon salt
½ teaspoon dried oregano leaves, crushed
¼ teaspoon ground cumin
¼ teaspoon freshly ground pepper
¼ teaspoon cream of tartar
·Preheat oven to 300 F.
·Butter 9X13-inch glass baking dish.
·Combine first 5 ingredients with 2 tablespoons flour and mix well.
·Spoon into dish.
Casserole can be prepared up to this point & refrigerated until ready to serve.
·Beat egg yolks in large mixing bowl.
·Gradually blend in remaining flour & milk & beat until smooth.
·Add salt, oregano, cumin, pepper & 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.
This might be the ultimate brunch dish. It's rich, delicious, and makes a beautiful presentation. Oh, and it's easy...once you get past writing the check at the grocery store.
Mexican Cheese Puff
10-12 servings
5 cups grated sharp cheddar
4 cups grated Monterey Jack
2 medium tomatoes, seeded & chopped
1 7-ounce can diced green chilies
1 2¼ -ounce can sliced black olives, drained
½ cup all purpose flour
6 eggs, separated
1 5.33-ounce can evaporated milk
½ teaspoon salt
½ teaspoon dried oregano leaves, crushed
¼ teaspoon ground cumin
¼ teaspoon freshly ground pepper
¼ teaspoon cream of tartar
·Preheat oven to 300 F.
·Butter 9X13-inch glass baking dish.
·Combine first 5 ingredients with 2 tablespoons flour and mix well.
·Spoon into dish.
Casserole can be prepared up to this point & refrigerated until ready to serve.
·Beat egg yolks in large mixing bowl.
·Gradually blend in remaining flour & milk & beat until smooth.
·Add salt, oregano, cumin, pepper & 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.
Comments
Cheryl C.
Y'all come to my house for Sunday brunch at 1 pm and I'll serve this with some warm homemade tortillas, guacamole, fresh mango salad, and mimosas.
BTW Cheryl, do you need a boat up there or what?! Seriously, hope you're safe from the floods.
Whrlwd.
If I could find a decent price on airfare, I just might take you up on it. I love Mexican food. I'm taking a long weekend in Florida 1st weekend in December. We'll be visiting friends in Lady Lake and Orlando. Anyone in the neighborhood and want to get together?
We don't need a boat in Central NH yet but I'm starting to get webbed feet and down. I know folks south west from us are hurting though. Flooding and houses going down stream...not pretty and I hear that folks are still missing. Keep them in your prayers.
Cheryl C.
Cheryl C.