TASTEful Recipe: Mexican Brunch Casserole

Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Mexican Brunch Casserole

Serves 10 to 12

Ingredients

• 10 Large eggs
• 1/2 Cup flour
• 1/2 Teaspoon salt
• One 16-ounce container of small curd cottage cheese
• One 8-ounce package shredded Montery Jack cheese
• One 8-ounce package shredded Havarti or cheddar cheese
• One stick unsalted butter or margarine, melted
• One 3 1/2 ounce can green chilies, diced

Modern Method

• Preheat the oven to 350¬∫F.
• Grease a 9 x 13-inch shallow baking pan, set aside.
• Add five eggs into the bowl of your food processor.
  
• Process for 15 seconds.
• Add half the flour, salt, cottage cheese, shredded cheeses and butter.
• Pulse several times, processing for 10 to 15 seconds until smooth.
• Empty the contents into a large bowl.
• Repeat with the remaining flour, cottage cheese, shredded cheese and butter.
• Empty into a bowl, and fold in the green chilies.
• Pour into your greased baking pan.
• Bake 35 minutes or until the center is firm and the top has browned.
• Remove from the oven and let rest five to 10 minutes.
  
• Cut into squares for serving.

Chef’s Note:

• If you are preparing this a day before, cover it with plastic wrap and refrigerate it.
• Let the casserole come to room temperature before baking.

Conventional Method

• Use a portable electric mixer and combine everything in a large bowl.
• You may wish to blend the eggs, flour, salt and cottage cheese in a blender and then fold in the remaining ingredients.

PHOTO CREDITS

Photo: Courtesy of Recipe Gold Mine