Monterey Fondue
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
|
|
| 1 | x |
butter
or margarine, softened |
*
|
| 12 | ounces |
corn kernels, canned
drained |
|
| 7 | ounces |
green chili peppers
whole |
|
| 2 | cups |
monterey jack cheese
shredded |
|
| 4 | large |
eggs
lightly beaten |
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
|
|
| 1 | x |
butter
or margarine, softened |
*
|
| 346.8 | ml/g |
corn kernels, canned
drained |
|
| 202.3 | ml/g |
green chili peppers
whole |
|
| 473 | ml |
monterey jack cheese
shredded |
|
| 4 | large |
eggs
lightly beaten |
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
salt
|
|
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.
