Eggs Chile Relleno Torta Diane Mott Davidson Recipe 385

Steps:

• Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
• Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.

Steps:

• Preheat oven to 375F.
• Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
• Beat eggs, add flour slowly, and then beat in half and half.
• If mixture is lumpy, strain it.
• Pour egg mixture over cheeses in pie plate.
• Carefully spoon chiles over the surface, then spoon picante sauce over all.
• Bake about 45 minutes or until center is set.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.
• Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.