Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 13 x 9 Glass Casserole Dish Half Quart Frozen Bueno Green Chili-thawed and squeezed About 6-8 medium size Yukon Gold or Red Bliss potatoes 1 bunch scallions 1 bunch of cilantro 1-2 large onions (1/4 inch dice 8 oz shredded cheese or more if you like 1 dozen eggs 1 box frozen corn About 2 1/2 cups half and half Preheat oven to 350 degrees Spray pan with PAM Instructions: Directions 1. Stripe potatoes, QTR, parboil about ½ way done, drain and sauté with kosher salt and cracked black pepper until golden and crispy. 2. Dice ½", this will be the bottom layer. 3. Sautee scallions and onions together, you can mix these with the potatoes or layer over the potatoes. 4. Sprinkle a generous amount of grated cheese over the top. Next layer is thawed corn. I usually mix this with the chopped cilantro. 5. Finally spread a generous amount of the green chili on the top - add more cheese (as you like). 6. Mix whipped egg and ½ & ½ together and pour over the top. Let it settle a few minutes- or even over night. 7. Bake in the middle of the oven until puffed, firm, and golden, (about one hour). 8. Tone's (available at Sam's Club) makes a Southwest Chipotle Seasoning that is delicious sprinkled over the top. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International