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Categories:Viewed: 111 - Published at: 8 years ago
Ingredients
- 3 (7 oz.) cans whole green chiles
- 1 lb. Jack cheese (some strips, the rest grated)
- 1 c. grated Cheddar cheese
- 4 eggs, beaten
- dash of garlic salt
- 1 1/3 c. water
- 1/3 c. milk
- 1 1/3 c. Potato Buds (dry)
- 1 tsp. baking powder
Method
- Heat oven to 350°.
- Grease square 8 x 8 x 2-inch pan.
- Slit chiles lengthwise.
- Rinse and remove seeds, drain.
- Insert strips of cheese in chiles and place in bottom of pan.
- Heat water, milk and garlic salt to boiling in 2-quart pan and remove from heat. Stir in potatoes just until moistened.
- Let stand until liquid is absorbed 30 seconds.
- Whip with a fork until smooth, cool slightly.
- Beat potatoes, eggs and baking powder until blended and light.
- Pour over chiles.
- Top with Cheddar cheese.
- Bake until knife comes out clean.
- Last 15 minutes, pour salsa on top and continue to bake.
- Bake 40 to 45 minutes.
