- Recipes Home
- Interest Groups
Mexican Egg Custard Recipe
|Salsa||1 Cup (16 tbs) (Fresca / Purchased, Adjust Quantity As Needed)|
|Canned whole green chiles||2 Can (20 oz) (2 Large Cans)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Shredded jack cheese||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Tomato||1 Medium, cored and diced|
Serving size: Complete recipe
Calories 2492 Calories from Fat 1743
% Daily Value*
Total Fat 197 g303.8%
Saturated Fat 119.5 g597.4%
Trans Fat 0 g
Cholesterol 1195.5 mg
Sodium 5374.9 mg224%
Total Carbohydrates 48 g16%
Dietary Fiber 4.6 g18.3%
Sugars 24.1 g
Protein 125 g250.4%
Vitamin A 201.9% Vitamin C 161.3%
Calcium 379.3% Iron 38.4%
*Based on a 2000 Calorie diet
Arrange half the chiles, spread open, in a single layer in a shallow 21/2- to 3-quart baking dish.
Evenly sprinkle half the cheese over chiles and lightly sprinkle with pepper; repeat layers.
In a bowl, beat eggs and sour cream until blended.
Pour over chiles and cheese.
Bake in a 350° oven until custard jiggles only slightly in center when gently shaken and edges begin to brown (about 30 minutes).
Let cool for 5 to 10 minutes.
Arrange tomato around edges of dish.
Offer salsa to spoon over individual servings.