Chili Cheese Wedges Recipe

From Dorothy McNett's Recipe Book.

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Chili Cheese Wedges

From Dorothy McNett's recipes at This is a crustless "quiche" or pot pie of sorts and makes a wonderful appetizer or quick main dish casserole. If you have some already cooked chicken or other meat, dice it up and add a bit to this. Salami is great!

1 teaspoon extra-virgin olive oil
1 teaspoon sweet paprika (try the smoked paprika)
3 large eggs
1 cup milk
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
1/2 teaspoon good quality chili powder
7 oz. can chopped green chiles, or equivalent of freshly roasted
3 cups shredded cheddar or Swiss cheese, or such
finely minced chives or green onion tops
romaine leaves or other crisp greens

In a glass or ceramic round quiche or pie dish, brush on the oil and then sprinkle with paprika. In a batter bowl, whisk together the eggs, milk, salt, cumin, and chili powder. Blend in chiles and cheese, and pour into the prepared dish. Cook in microwave on full power for 3 minutes, and then on medium high (power level 7) for about 12 minutes, or until mixture has set. Sprinkle on the chives or onions. Serve with crispy greens.

Recipe created 1996-05-09.

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