Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Green Chili Cheese and Tomato Bake
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Vegetable-6165
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Ingredients |
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1 pound |
mild or medium Cheddar cheese, shredded |
1 pound |
Monterey Jack cheese with jalapeno peppers, shredded |
2 4-ounce cans |
diced green chilies, drained |
2 tablespoons |
flour |
1 12-ounce can |
evaporated milk |
4 |
eggs, slightly beaten |
1 teaspoon |
salt |
2 medium |
tomatoes, sliced |
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Preparation
Preheat oven to 325 degrees F. Layer cheese and peppers in a 9x13 dish. Mix flour and enough milk to make a paste; add remaining milk. Stir together eggs, flour mixture and salt. Pour over cheese and peppers. Bake for 30 minutes. After 30 minutes, top with sliced tomato and bake for an additional 15 minutes. Serve warm or at room temperature.
Yield
15 servings
Nutritional Values Per Serving
Calories 297, Calories From Fat 203, Total Fat 23g, Saturated Fat 15g, Trans Fatty Acid 0, Cholesterol 122mg, Carbohydrates 6g, Protein 17g, Omega 3 Fatty Acid 0.01g
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Look for "Fresh from Florida" ingredients at your grocery store.
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