Cheese and green chiles – lovely together!!
CHEESY BAKED EGGS WITH GREEN CHILES
2 cups shredded pepper jack cheese
8 ounces ricotta cheese
2 tablespoons butter, melted
1/4 cup garbanzo bean flour
1 teaspoon salt
1 can (4-ounces) chopped green chiles
Heat oven to 350F. Place paper muffin liners into muffin tins.
Whisk eggs in a large bowl, then whisk in pepper jack cheese, ricotta and melted butter, flour and salt. Mix in green chiles.
Divide mixture among prepared muffin tins. Bake until eggs are completely set and top is golden, about 20 minutes.
Can serve with sour cream and salsa.
Recipe adapted from allrecipes, April/May 2016
GREEN CHILE AND CHEESE PIE
1 (9-inch) pie crust
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese, divided use
1 (4-ounce) can diced green chiles, drained
1 cup half-of-half
1/8 teaspoon ground cumin
Heat oven to 350F. Bake pie crust just until pale golden, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325F.
Sprinkle the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust. Evenly distribute the chiles over the cheese.
Beat together the half-and-half, eggs and cumin in a bowl, until blended. Pour over the chiles. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake on a cookie sheet for 40 minutes or until the center of the pie appears set. Let stand for 15 minutes before cutting.