Recipe - Mexican Quiche Con Queso

CORNMEAL CRUST
1 cup Flour
1 cup Yellow cornmeal
1 cup Milk
1 lg Egg
3 tablespoon Vegetable oil
2 teaspoon Baking powder
One fourth teaspoon Salt

CHEESE CUSTARD
2 tablespoon Margarine
1 cup Diced onion
1 cup Finely minced green bell
pepper
8 lg Eggs
1 One half cup Milk
One fourth teaspoon EACH salt and pepper
1 pack (16 oz) Velveeta Mild
Mexican Pasteurized Process
Cheese Spread with Jalapeno
Pepper; cut in 1/2" cubes
1 cn (4.5 oz) chopped green
chiles; drained
4 md Ripe tomatoes; cut or sliced up

Heat oven to 400°. Coat a 13x9inch baking dish with nonstick cooking
spray.

Cornmeal crust: Stir all crust ingredients in a large bowl just until
blended. Spread evenly in prepared pan. Bake 10 minutes, then remove from
oven to a wire rack. Increase oven temperature to 425°.

Meanwhile make Cheese Custard: melt margarine in a medium skillet over
medium heat. Add onion and bell pepper and saute until tender, about 5
minutes.

Whisk eggs in large bowl until well blended. Whisk in milk, salt and
pepper. Stir in Velveeta, chiles and cooked onion and bell pepper. Pour
over crust.

Arrange cut or sliced up tomatoes in overlapping layers on the custard. Place baking
dish on a foillined cookie sheet to catch spillovers.

Bake 15 minutes. Reduce oven temperature to 375° and bake 3545 minutes
longer until custard is just set and knife inserted off center comes out
clean. Cool on rack a few minutes for easier cutting, then slice and serve.
Refrigerate any leftovers.

Recipe by: Woman's Day 4/1/98

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 05, 1998