MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mexican Egg Casserole
Categories: Vegetables, Cheese, Herbs, Chilies
     Yield: 8 servings

   1/2 c  A-P flour
     1 ts Baking powder
    12 lg Eggs; lightly beaten
     4 c  Shredded Monterey Jack
          - cheese; divided
     2 c  Cottage cheese
     2    Plum tomatoes; seeded,
          - diced
     4 oz Can chopped green chilies;
          - drained
     4    Green onions; sliced
   1/2 ts Hot pepper sauce
     1 ts Dried oregano
     2 tb Fresh cilantro; minced
   1/2 ts Salt
   1/2 ts Pepper
          Salsa (optional)

 In a large bowl, combine the flour and baking powder.
 Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage
 cheese, tomatoes, chiles, onions, hot pepper sauce,
 oregano, cilantro, salt and pepper. Pour into a greased
 13x9" baking dish. Sprinkle with the remaining
 Monterey Jack cheese.

 Bake, uncovered, @ 400 F/205 C for 15 minutes. Reduce
 heat to 350 F; bake 30 minutes longer or until a knife
 inserted in the center comes out clean. Let stand for 5
 minutes before cutting. Serve with salsa if desired.

 Recipe by Mary Steiner, West Bend, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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