Mexican Egg Casserole
Sat., May 5th will be the celebration day of the festive Cinco de Mayo. Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16. May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862. The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here. On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities. That day is therefore celebrated here in the USA and in Puebla, Mexico. Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.
Serves 8 to 12 depending on portion size
One Dozen Eggs
2 Cups Sour Cream
1-14 oz. Can Chopped Green Chilies
3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar
1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.
2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.
3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.
4. If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.