Recipe

California Cheese Chilies And Beans Recipe

	Nermalsmom / All my dishes 1 year, 5 months ago I have had this Heinz recipe for 20 years or so. Even non-vegetarians like it because of the cheese and beans. Make it as spicy as you like by controling the amount of chilies you use. I control fat by using reduced fat cheddar and low-fat mozarell... More Prep:15m Cook:50m Servings:6	Nermalsmom
	beans cheese chilies corn eggs

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Ingredients

1/2 pound sharp cheddar cheese, grated, divided

1/4 pound Monterey Jack cheese, grated

4 Tablespoons whole wheat flour, divided

1 can (15-16 oz) Vegetarian beans in tomato sauce, drained

2- 4 oz cans chopped green chilis (I used 1 can)

1/2 cup sliced green onions

2 cups canned or frozen corn (I use Mexicorn for color)

3 eggs

1-1/4 cups milk

ground red pepper

2 tomatoes, sliced for garnish

Directions

Pre-heat oven to 350 Degrees.

Reserve 1 cup of cheddar cheese for toppping.

Toss remaining cheeses with 2 T flour in large mixing bowl.

Add drained beans, chilies, green onion, corn and toss thoroughly to combine.

Spoon bean mixture into buttered (I use pan spray) 3-quart oblong baking dish, spreading out evenly.

Whisk together the eggs and remaining 2 T of flour until smooth.

Stir in milk and season to taste with red pepper.

Pour over bean and cheese mixture.

Top with sliced tomatoes.

Cover with foil and bake for 30 minutes.

Remove cover and bake for 15 to 20 minutes or until custard is just set (use a cake tester or toothpick).

Add remaining cheese and bake for additional 3 to 5 minutes.

Let stand 10 minutes before serving.

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Comments

bluewaterandsand 1 year, 5 months ago said:
Fantastic post!

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