Gaucho's Mushroom Chili
Yield
1 CasserolePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
monterey jack cheese
grated |
|
| 8 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 4 | ounces |
green chili peppers
chop |
|
| 12 | ounces |
mushrooms, oyster
slice |
*
|
| 2 | large |
eggs
|
|
| 1 ½ | tablespoons |
light cream (half&half)
|
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
monterey jack cheese
grated |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 115.6 | ml/g |
green chili peppers
chop |
|
| 346.8 | ml/g |
mushrooms, oyster
slice |
*
|
| 2 | large |
eggs
|
|
| 23 | ml |
light cream (half&half)
|
|
| 7.5 | ml |
all-purpose flour
|
|
Directions
Heat oven to 375℉ (190℃).
Lightly grease a 9 inch square baking pan.
Sprinkle half of both cheeses evenly in pan.
Layer chilies and mushrooms on the cheese.
Top with remaining cheeses.
Beat eggs with half-and-half and flour and drizzle over all.
Bake 45 minutes. Serve with chips or crackers.
