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Monterey Fondue

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
12 slices bread
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1 x butter
or margarine, softened
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12 ounces corn kernels, canned
drained
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7 ounces green chili peppers
whole
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2 cups monterey jack cheese
shredded
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4 large eggs
lightly beaten
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3 cups milk
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
12 slices bread
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1 x butter
or margarine, softened
* Camera
346.8 ml/g corn kernels, canned
drained
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202.3 ml/g green chili peppers
whole
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473 ml monterey jack cheese
shredded
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4 large eggs
lightly beaten
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7.1E+2 ml milk
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5 ml salt
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Directions

Trim crusts from bread.

Spread bread with butter, then cut slices in halves.

Arrange half of bread slices in greased shallow 3-quart baking dish .

Cover with half of corn.

Seed chiles, cut into strips and arrange half of chile strips over corn.

Sprinkle with half of cheese.

Repeat layers.

Combine eggs, milk and salt and pour over ingredients in casserole.

Cover and refrigerate 4 hours or longer.

Bake at 350℉ (180℃) 45 to 50 minutes, or until puffy and brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 31341% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 922mg 38%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 11% Vitamin C 9%
Calcium 39% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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