Mexican Quiche Con Queso
| Yield: | 8 Servings |
| Categories: |
| CORNMEAL CRUST | ||
| 1 | c | Flour |
| 1 | c | Yellow cornmeal |
| 1 | c | Milk |
| 1 | lg | Egg |
| 3 | tb | Vegetable oil |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| CHEESE CUSTARD | ||
| 2 | tb | Margarine |
| 1 | c | Diced onion |
| 1 | c | Finely diced green bell pepper |
| 8 | lg | Eggs |
| 1 1/2 | c | Milk |
| 1/4 | ts | EACH salt and pepper |
| 1 | pk | (16 oz) Velveeta Mild Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper; cut in 1/2" cubes |
| 1 | cn | (4.5 oz) chopped green chiles; drained |
| 4 | md | Ripe tomatoes; sliced |
Advertisement