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Mwxican quiche con queso Recipe

   
 

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     Mwxican quiche con queso

Category   Breakfast - Brunch
Sub Category   None
Preptime   15 minutes

Ingredients
1 cup each flour and yellow cornmeal
1 cup milk
1 egg
3 Tbsp. vegtable oil
2 tsp. baking powder
1/4 tsp. salt
CHEESE CUSTARD
2 Tbsp. margarine
1 cup diced onion
 
8 large eggs
1 1/2 cups milk
1/4 tsp. salt and pepper
1 pkg. (16 oz.) Velvetta cheese
1 can (4 1/2 oz.) chopped green chiles, drained
3 to 4 medium firm-ripe tomatoes, sliced

Instructions
Heat oven to 400 degrees. Coat a 13 x 9 baking dish with nonstick cooking spray. Cornmeal crust- stir all crust ingredients in a large bowl just until blended. Spread evenly in prepared pan. Bake 10 minutes, then remove from over to a wire rack. Increase oven temperature to 425 degrees.
Cheese Custard- Melt margarine in a medium skillet over medium heat. Add onion and saute until tender, about 5 minutes.
Whisk eggs in large bowl until well blended. Whisk in milk, salt and pepper. Stir in Velveeta, chiles and cooked onion. Power over crust. Arrange sliced tomatoes in overlapping layers on the custard. Place baking dish on a foil-lined cookie sheet to catch spillovers.
Bake 15 minutes. Reduce oven temp. to 375 degrees and bake 35 to 45 minutes longer until custard is just set and a knife inserted off center comes out clean. Cool on rack a few minutes for easier cutting. Slice and serve.
Serving Suggestions
Use pepperoni instead of sliced tomatoes.


Originally Submitted
9/28/2009





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