Ingredients for Rosie S Eggs Mexicana Chile Casserole
- 6 large eggs
- 1/4 cup (57g) melted butter
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon baking powder
- Cottage Cheese
- Monterey Jack Cheese
- Diced Green Chilies
- Tomatoes
- sour cream (for serving)
- salsa (for serving)
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How to Make Rosie S Eggs Mexicana Chile Casserole
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 6 large eggs, 1/4 cup (57g) melted butter, 1/4 cup (30g) all-purpose flour, and 1 teaspoon baking powder until smooth.
- Stir in 1 cup (200g) shredded cheddar cheese, 1/2 cup (100g) shredded Monterey Jack cheese, and 1/2 cup (70g) chopped canned green chilies. (Optional: Add 1/4 cup (50g) shredded jalapeño jack cheese for extra spice).
- Pour the egg mixture into a well-greased 9-inch quiche pan or deep-dish pie plate.
- Bake for 10 minutes at 400°F (200°C).
- Slice 1 medium tomato and arrange it evenly over the top of the casserole.
- Reduce oven temperature to 350°F (175°C).
- Continue baking for another 20 minutes, or until the casserole is set and lightly golden brown.
- Let cool slightly before serving. Garnish with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
15g
Fat
87g
Carbs
3g