Post by mandie68 on Sept 7, 2010 10:42:28 GMT -5
¾ cup chopped onion
¾ cup each chopped green, sweet red & yellow pepper
2 Tablespoons butter
2 lbs red potatoes, cooked, peeled & cubed (1/4” cubes)
1 can (4 oz) chopped green chilies, drained
5 eggs, lightly beaten
1 cup evaporated milk
1 cup (4 oz) shredded Monterey Jack cheese
¾ teaspoon salt
¼ teaspoon pepper
salsa and sour cream, optional
In a large skillet, sauté the onion and peppers in butter until tender. Add the potatoes and chilies; toss to combine.
Transfer to a greased 2-qt baking dish. In a large bowl, combine eggs, milk, cheese, salt and pepper; pour over the potato mixture.
Bake, uncovered, at 400 degrees F for 35-40 minutes or until a thermometer reads 160 degrees F. serve with salsa and sour cream if desired.
YIELD: 8 servings
¾ cup each chopped green, sweet red & yellow pepper
2 Tablespoons butter
2 lbs red potatoes, cooked, peeled & cubed (1/4” cubes)
1 can (4 oz) chopped green chilies, drained
5 eggs, lightly beaten
1 cup evaporated milk
1 cup (4 oz) shredded Monterey Jack cheese
¾ teaspoon salt
¼ teaspoon pepper
salsa and sour cream, optional
In a large skillet, sauté the onion and peppers in butter until tender. Add the potatoes and chilies; toss to combine.
Transfer to a greased 2-qt baking dish. In a large bowl, combine eggs, milk, cheese, salt and pepper; pour over the potato mixture.
Bake, uncovered, at 400 degrees F for 35-40 minutes or until a thermometer reads 160 degrees F. serve with salsa and sour cream if desired.
YIELD: 8 servings