Chili-Cheese Bake
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
monterey jack cheese
grated |
|
| 1 | small can |
green chili peppers
chopped |
*
|
| 1 | pound |
cheddar cheese
grated |
|
| 1 | each |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 1 | can |
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
monterey jack cheese
grated |
|
| 1 | small can |
green chili peppers
chopped |
*
|
| 453.6 | g |
cheddar cheese
grated |
|
| 1 | each |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 1 | can |
tomato sauce
|
*
|
Directions
Layer first 3 ingredients.
Beat together egg, flour, water and tomato sauce and pour over cheese and chilies: Bake at 350℉ (180℃) until cheese melts.
Pour 1 can tomato sauce over cheese mixture and cook until sauce bubbles.
