Monterey Fondue Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 slice: Bread,
Butter or margarine softened,
12 ounce: Canned whole kernel corn drained,
7 ounce: Canned whole green chiles,
2 cup: Shredded Monterey Jack,
4: Eggs, lightly beaten
3 cup: Milk,
1 tsp: 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 350F
45 to 50 minutes, or until puffy and brown.
Source from luhu.jp
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 350F
45 to 50 minutes, or until puffy and brown.
Source from luhu.jp