Try this Mexican Quiche Con Queso recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400?. Coat a 13x9-inch baking dish with nonstick cooking spray. Cornmeal crust: Stir all crust ingredients in a large bowl just until blended. Spread evenly in prepared pan. Bake 10 minutes, then remove from oven to a wire rack. Increase oven temperature to 425?. Meanwhile make Cheese Custard: melt margarine in a medium skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes. Whisk eggs in large bowl until well blended. Whisk in milk, salt and pepper. Stir in Velveeta, chiles and cooked onion and bell pepper. Pour over crust. Arrange sliced tomatoes in overlapping layers on the custard. Place baking dish on a foil-lined cookie sheet to catch spillovers. Bake 15 minutes. Reduce oven temperature to 375? and bake 35-45 minutes longer until custard is just set and knife inserted off center comes out clean. Cool on rack a few minutes for easier cutting, then slice and serve. Refrigerate any leftovers. Recipe by: Womans Day - 4/1/98 Posted to MC-Recipe Digest by The Taillons
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 607 | ||
Calories from Fat: 319 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 1085.5mg | 334 % | |
Sodium 526mg | 18 % | |
Potassium 455.1mg | 12 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 33.5g | ||
Protein 36.5g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 607
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