Texas Torte

In 'From a Southern Oven' by Jean Anderson

• Ready In: 1 hr
• Yields: 4 dozen

Ingredients

• 2  large eggs
• 2  tablespoons all-purpose flour
• 1  teaspoon dried oregano, crumbled (preferably Mexican oregano)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried thyme, crumbled
• 1⁄8-1⁄4 teaspoon cayenne
• 1 (5 ounce) can evaporated milk
• 1 (4 ounce) can diced green chilies, with liquid
• 8  ounces sharp cheddar cheese, moderately coarsely shredded
• 8  ounces monterey jack cheese, moderately coarsely shredded

Directions

1. Preheat oven to 350°.
2. Coat t 13 x 9 inch ovenproof glass baking dish with nonstick cooking spray; set aside.
3. Whisk eggs with flour, oregano, salt, thyme, and cayenne until frothy in a large bowl, then whisk in milk.
4. Fold in chilies and both cheeses, stirring until combined.
5. Pour into baking dish, slide onto middle oven shelf, and bake, uncovered, 30-35 minutes, just until lightly golden and set.
6. Cool 5 minutes in pan, then cut into bite-size pieces.
7. Arrange on warm platter and serve with drinks.