Zutaten für Mexican Rabbit Rarebit
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- large eggs
- cups Mexicorn
- Salt to taste
- cans diced tomatoes with jalapeno peppers
- cups breadcrumbs
- 4 slices toast
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Ground black pepper to taste
- 2 cups shredded cooked rabbit meat
- 8 ounces tortilla chips, for serving
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Zubereitung von Mexican Rabbit Rarebit
- Preheat oven to 350°F (175°C).
- In a medium bowl, melt the butter. Whisk in the flour until smooth.
- Gradually whisk in the milk until smooth and thickened. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in the cheddar cheese, Monterey Jack cheese, cumin, chili powder, and oregano until melted and smooth.
- Season with salt and pepper to taste.
- Stir in the cooked rabbit meat.
- Pour the cheese mixture into a greased oven-safe dish.
- Bake for 15-20 minutes, or until bubbly and lightly browned.
- Serve immediately with tortilla chips or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
247 g
Sugar
36g
Fat
287g
Carbs
75g
