Light Eating, Mexican, Vegetarian

Wild Southwestern Casserole

  • 1 tablespoon butter
  • 8 eggs, separated
  • 20 ounces sour cream
  • 1/2 cup whole milk
  • 2 cups Monterey Jack cheese
  • 2 cups mild Cheddar cheese
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 1 onion
  • 1 Anaheim pepper, chopped
  • 1-1/2 cups flour
  • 1 tablespoon Olive oil, extra virgin
  • 1 tomato, thinly sliced for topping
  1. Preheat oven to 325 degrees.
  2. Saute the onion and peppers in the olive oil. Set aside.
  3. In a large mixing bowl, separate the egg yolks from the whites, leaving the yolks in the bowl.
  4. Add milk, flour, garlic, and black pepper to the yolks, then mix well.
  5. Add sour cream, the cheese, and green pepper, red pepper, and Anaheim pepper to the egg mixture.
  6. In another mixing bowl, beat the egg whites until stiff. Fold the beaten whites into the mixture in the other bowl and blend together.
  7. Grease a baking dish with butter.
  8. Pour the mixture into the baking dish and place in the hot oven.
  9. Bake for 45 to 60 minutes, turning the dish occasionally, until the top starts to crack.
  10. Three quarters of the way through baking, top with the tomato slices.

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