Chile Egg Puff
I have made this for dinner for probably 20 or more years - it has been a favorite of my friends, sister, cousins, and has been passed along to many families as one of those easy awesome dishes that everyone will love! After we started the Shore House, I realized it would be a great breakfast dish - everyone loves the "kick start" it gives to get you going in the morning. The only problem is my family will no longer eat it for dinner!
1 4 ounce can whole California green chilies
1/3 lb. jack cheese, cubed
4 eggs
1/3 cup milk
1/2 cup flour
1/2 teaspoon baking powder
1 cup shredded sharp cheddar cheese
1 can marinara sauce
guacamole
sour cream
cilantro
salsa
Butter a 1 1/2 quart casserole pan and arrange chilies on bottom. Layer cheese on top. Beat eggs until thick and foamy, then add milk, flour and baking powder - beat until smooth. Pour batter over chilies, then sprinkle with cheddar cheese. Bake, uncovered, at 375 for 30 minutes when casserole is set. Heat marinara sauce. Cut casserole in squares and spoon marinara sauce over top. Put a dollop of sour cream and guacamole next to the chile square. Garnish with cilantro and salsa. Sprinkle parsley over all.
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