© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Lyn Belisle
we were at Central Market today for the Hatch Chile festival, and that reminded me of this recipe that we got at the same event a couple of years ago and make often. It's a very good and easy recipe. You can add any salsa on the side.
3 Hatch green chiles, roasted, chopped and peeled
1 pounds Monterey Jack cheese, grated
1 16 ounce carton sour cream
Preheat oven to 350°F. Layer chiles with the grated cheese in a buttered or greased 13 by 9 by 2 inch baking dish. Combine the eggs and sour cream and pour over the chiles and cheese. Bake for 30 minutes or until it puffs like a souffle.