Dreamcatcher B&B

Taos, New Mexico

Specialty Recipe

Taos Cheese Casserole

Ingredients

Butter

2 cups Monterey Jack cheese, grated

2 cups cheddar cheese, grated

Two 4-ounce cans green chilies, drained and chopped

4 eggs, separated

2/3 cup (5 ounces) evaporated milk

1 Tablespoon flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium tomatoes, sliced (optional)

Cilantro sprigs (optional)

Salsa

If desired, you can prepare ahead of time or the night before by combining the cheeses and chilies in a buttered 3-quart casserole dish. In a separate bowl, beat egg yolks, milk, flour, and seasonings.

In the morning, beat egg whites until stiff, but not dry. Fold into the egg yolk mixture. Fold the egg mixture into the cheeses and chilies in the casserole. Bake in a preheated oven at 325 degrees for 60 minutes. Remove from oven. Garnish with cilantro sprigs and green chilies (optional).

We serve sliced tomatoes on the side with toast (flour tortillas on the side were not filling). Good with hash brown potatoes and a fruit garnish.

This recipe from Wake Up and Smell the Coffee (Southwest Bed & Breakfast Inns).

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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