Texas Torte

10 ingredients
7 steps

Ingredients

  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano, crumbled (preferably Mexican oregano)
  • 12 teaspoon salt
  • 14 teaspoon dried thyme, crumbled
  • 18-14 teaspoon cayenne
  • 1 (5 ounce) can evaporated milk
  • 1 (4 ounce) can diced green chilies, with liquid
  • 8 ounces sharp cheddar cheese, moderately coarsely shredded
  • 8 ounces monterey jack cheese, moderately coarsely shredded

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Coat t 13 x 9 inch ovenproof glass baking dish with nonstick cooking spray; set aside.
  3. 3
    Whisk eggs with flour, oregano, salt, thyme, and cayenne until frothy in a large bowl, then whisk in milk.
  4. 4
    Fold in chilies and both cheeses, stirring until combined.
  5. 5
    Pour into baking dish, slide onto middle oven shelf, and bake, uncovered, 30-35 minutes, just until lightly golden and set.
  6. 6
    Cool 5 minutes in pan, then cut into bite-size pieces.
  7. 7
    Arrange on warm platter and serve with drinks.

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