1/2 cup chopped red bell pepper
1 (4-ounce) can diced Green Chiles
1/4 c. chives, chopped
2 cups shredded Monterey Jack cheese, divided
12 large eggs, lightly beaten
1 cup (8-ounces) sour cream
1/2 cup evaporated milk
1 chopped fresh cilantro, coarsely chopped
chunky style salsa
salt, to taste

Preheat oven to 350 degrees. Grease 13×9-inch baking dish.

Sprinkle bell pepper, chiles and chives onto bottom of baking dish. Top with 1½-cups cheese. Whisk eggs, sour cream and evaporated milk in a medium bowl. Pour over vegetables and cheese in baking dish. Sprinkle with cheese.

Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 5 minutes. Top with salsa, cilantro, and salt to taste.

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