Recipe(tried): Sunday Brunch Mexican Puff

SUNDAY BRUNCH MEXICAN PUFF

2 cups shredded Cheddar cheese
2 cups shredded Monterey jack cheese
1 (8 ounce) can diced green chiles, drained
2 cups milk
4 large eggs, beaten
1 cup all-purpose flour
1 teaspoon (rounded) baking powder
1/4 cup salsa
FOR SERVING:
Sour cream
Guacamole
Salsa

Preheat oven to 425 degrees F. Generously grease a 9x13-inch glass baking dish.

Sprinkle the bottom of the prepared baking dish with the cheeses, then sprinkle chiles on top; set aside.

Beat together the milke, eggs, flour and baking powder until smooth. Pour over chiles and cheeses. Drizzle 1/4 cup salsa over all.

Bake for 25 to 30 minutes at 425 degrees F, or until puffed and golden. Cool 10 minutes.

Cut into squares and pass sour cream, guacamole and salsa.

Makes 4 servings