Chili-Cheese French Toast with Salsa
From the Adobe Abode, Santa Fe, New Mexico
- 4 large eggs
- 1 cup half-n-half
- 8 slices French or white bread, each 1/3" thick
- 1/3 pound jack cheese, shredded
- 1 can (4 oz.) diced green chiles
- 1/4 cup minced fresh cilantro
- 2 cups salsa
In bowl, whisk eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate.
Arrange slices on lightly greased 12x15" baking sheet. Top bread evenly with cheese, chiles and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches. Bake in 400 oven until they begin to brown, about 10 min. With spatula, turn over and continue baking until they are puffed and evenly browned, about 10 min. longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa. Serves 4.
Quiche in a Green Chile Shell
- 1/2 lb Chorizo Sausage; bulk
- 8 oz Whole Green Chiles; drain
- 4 oz Monterey Jack Cheese; about 1 cup
- 5 ea Eggs; Large
- 1/2 c Milk
- 1/4 ts Pepper
Heat the oven to 350 degrees F. Generously grease a 9 inch pie plate 1 1/4 inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper.
Pour the mixture into the chile line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.
Fiesta Cheesecake
- 1-1/2 cups finely crushed tortilla chips
- 1/4 cup butter or margarine, melted
- Two 8-ounce packages cream cheese, softened
- One 3-ounce package cream cheese, softened
- 2 large eggs
- 2-1/2 cups (10 ounces) shredded Monterey Jack cheese with peppers
- One 4-ounce can chopped green chiles, drained
