Recipe by Pellerin
Several friends and I were joking about "'70's Food" earlier today, which made me a little nostalgic. Here's one of my old (OLD) stand-by favorites from that era. Alas, no "Cream-of-Anything" soup included, nor aspic'ed mystery substances, and not a fondue pot in sight. Nothing authentically culturally correct...just simple, good ol' '70's fare. Nothing fancy. *Dead easy* to make. It's simply 'got a good beat, and I can dance to it.'
Top Review by Buster's friend
Hit of the brunch - used crab w/o olives, enchilada sauce. Used the 4 cheese blend, 4 ounces each of cream cheese and mascarpone, the fresh minced onion, cilantro, fresh skinned, seeded and diced Roma tomato. Used the batter recipe w/o beating the eggwhite separately - came out DELICIOUS. Keeper recipe - will be trying with shrimp and sweet fresh corn this summer!
- 198.44 g can whole green chilies, drained (or 2 cans CHOPPED green chilies)
- 946.36 ml grated mixed cheeses (sharp Cheddar, Jack, Asiago, Pepper-Jack, Parm, WHATEVER)
- 158.51 ml fresh cilantro leaves (chopped-believe Brits call it "coriander leaves?")
- 1 large roma tomato, seeded, juiced, chopped
- 1 onion, diced (sweet, Saute' if you have time)
- 4 eggs, separated, yolks in a small bowl, whites in a large bowl
- 4.92 ml cumin
- 2.46 ml chili powder
- 59.14 ml milk
- 59.14 ml flour (or corn masa flour)
- 2.46 ml salt
- 2.46 ml pepper
- 59.14 ml parmesan cheese, grated
- 59.14 ml sour cream
- 226.79-283.49 g can enchilada sauce
Directions See How It's Made
- Preheat oven to 350º. Spray a 9 x 9 casserole dish with non-stick vegetable spray (Pam) - especially the SIDES and top edges. If using whole chilies, split them open. Either way, cover the bottom of the dish with chilies.
- In a bowl, toss together the grated cheeses, tomato, olives, onions, and 3/4 of the cilantro. Place in the casserole dish, over the chilies. Drizzle about 1/3 of the can of enchilada sauce over this.
- Separate eggs yolks from whites. Beat the egg whites until very frothy, but.
- not too stiff and meringue-like. In a separate bowl, combine yolks, milk, flour, cumin, chili powder, salt and pepper. Fold egg whites into the yolk mixture, and pour this combination onto the casserole.
- Drizzle with remaining enchilada sauce. Bake 20 minutes. Top with Parmesan. Bake another 15-20 minutes, until top is golden-brown-and-delicious. Cool for 10+ minutes before serving. Top with dollops of sour cream and chopped fresh cilantro.