Nalley Fine Foods
Eat This Way

Nalley's Original Chili

Golden Chili & Cheese Puff

  • 2 7 oz cans green chiles, seeds removed
  • 1 15 oz can Nalley's Thick Chili
  • 4 oz grated Monterey Jack
  • 4 oz grated Cheddar
  • 4 eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 4 tbsp light flour
  • 4 tbsp light cream

Butter a 1-1/2 quart souffle dish or casserole that is suitable for oven-to-table serving. Line the bottom of the dish with 1/3 of the green chiles which have been laid open flat. Spread half the chili over the bottom of the pan over the chiles. Spread 1/3 of the grated cheese over the chili. Place half of the remaining chiles over the cheese and spread the remaining chili over them. Spread half the remaining cheese over the chili. Top with remaining green chiles, topping them with the remaining grated cheese. In a food processor, blender or with a wire wisk, blend together the eggs, garlic powder, oregano, flour, cream, and salt & pepper to taste. When smooth, pour the mixture evenly over the ingredients layered in the dish. With a fork, gently move and lift the ingredients jsut enough to ensure that all the egg liquid gets evenly spread throughout the dish. Bake for 30 to 40 minutes in a 350 degree oven, until puffy and golden brown and the custard is set. Serve hot with plenty of sour cream.

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Serious About Sports, Serious About Chili
 Serious About Sports, Serious About Chili