Texas Torte
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
4 dozen
ingredients
- 2 large eggs
- 29.58 ml all-purpose flour
- 4.92 ml dried oregano, crumbled (preferably Mexican oregano)
- 2.46 ml salt
- 1.23 ml dried thyme, crumbled
- 0.61-1.23 ml cayenne
- 141.74 g can evaporated milk
- 113.39 g can diced green chilies, with liquid
- 226.79 g sharp cheddar cheese, moderately coarsely shredded
- 226.79 g monterey jack cheese, moderately coarsely shredded
directions
- Preheat oven to 350°.
- Coat t 13 x 9 inch ovenproof glass baking dish with nonstick cooking spray; set aside.
- Whisk eggs with flour, oregano, salt, thyme, and cayenne until frothy in a large bowl, then whisk in milk.
- Fold in chilies and both cheeses, stirring until combined.
- Pour into baking dish, slide onto middle oven shelf, and bake, uncovered, 30-35 minutes, just until lightly golden and set.
- Cool 5 minutes in pan, then cut into bite-size pieces.
- Arrange on warm platter and serve with drinks.
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