Chile-Cheese Supper Dish - xposted

[Guest guest]

Made this twice now. Yum. My husband always loves this kind of dish -- comfort

food. He likes things like this that can stored in the fridge and he can take

out the amount he wants and reheat in the microwave. He pours on lots of salsa

after heating. He looks so happy.

 

The recipe below one of the best of its type that we've tried. (We have others

similar that we've been making for years...most don't use cornmeal.)

 

Brenda

 

* Exported from MasterCook *

 

Chile-Cheese Supper Dish

 

Recipe By :Edited by Fran McCullough with Molly Stevens

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large eggs

1 cup milk

4 tablespoons butter -- (1/2 stick) melted

1 pound Monterey Jack cheese -- grated

1 cup cottage cheese

3 ounces cream cheese -- cut into small pieces

1 can chopped green chiles -- (7-ounce)

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

 

Preheat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. In a large

bowl, beat the eggs with a fork or an egg beater until well blended and all one

color. Add the milk, butter, Monterey Jack, cottage cheese, cream cheese, green

chiles, cornmeal, baking powder, and salt and briskly stir until well mixed.

 

Pour the mixture into the prepared baking dish. Bake the casserole until a

skewer or table knife inserted in the center comes out clean and the top is

puffed and golden, 35 to 45 minutes. Serve hot.

 

Serves 6

 

Brenda Adams notes 8/2005: Made this twice now. Jerry loves it. This time,

when melting butter, I added a sliver or two of chopped fresh jalapeno pepper

(frying pan, sizzle it a bit). I didn't have enough Monterey Jack , so I

combined what I did have with some sliced Harvarti cheese, chopped. I have no

idea who much cheese I ended up with but not 1 pound, I'm pretty sure. It was

good! (Used homegrown green peppers, broiled, seeded and skinned...then

chopped.)

 

Source:

" The Best American Recipes 2002-2003 "

S(ISBN):

" 0-618-19137-2 "

Copyright:

" 2002 by Houghton Mifflin Company "

- - - - - - - - - - - - - - - - - - -

 

NOTES : SOURCE: Los Angeles Times ~ COOK: Marion Cunningham ~ This comfort food

casserole could have appeared on the Brady Bunch dinner table. It's one of

those nostalgic dishes that we never seem to grow out of - probably because in

addition to being all cheesy and rich and tasty, it's a snap to make. Zipping

it up a bit with mild green chiles (from a can, in keeping with the general

theme) bring it somewhat up to date. It puffs up some in the oven and gets

nicely browned on top. The little bit of cornmeal adds some texture and good

corn flavor. ~ Because this vegetarian casserole is so simple, it makes a great

weeknight meal with a sharp green salad and warm rolls or flour tortillas - and

it's also a fine contribution to any potluck or buffet. This dish is a great

place to tuck in a few carnivore leftovers, such as a cup or two of diced ham or

shredded chicken. ~ Cook's Notes: One 7-ounce can of green chiles is about 1

cup, which is good to know since some markets sell only

4-ounce cans. We think whole canned green chiles are much nicer than the

chopped ones. Just drain and chop them, discarding any seeds. ~ Keeping the

cream cheese chilled will make it easier to cut. The smaller the pieces, the

more evenly it will be distributed in the casserole. ~ Serve With: Guacamole

with Lemon and Roasted Corn, with drinks; Tossed green salad; Nadine's Onion and

Black Pepper Rolls, or warm flour tortillas; The Best Chocolate Chip Cookies ~

To Drink: Lightly chilled Beaujolais-Villages (for red) or a Washington State

Chenin Blanc (for white).