It's not Irish but it is a favorite. I re-discovered the recipe while cleaning out kitchen cupboards today. I'm posting it, not only to share it, but to save it for myself. This makes a great appetizer and is very easy to make. [I've had a couple of cans of chopped green chiles on hand just so I can make this recipe; one is 4.5 ounces and the other 7 ounces - just about right.]
INGREDIENTS:
3 4-oz. cans roasted, peeled green chiles (don't use jalapenos)
1 pound (16 ounces) mild cheddar cheese, grated
3 Tablespoons milk or cream
1 Tablespoon chile juice
1 Egg
DIRECTIONS:
Remove seeds from chiles and save juice.
Line a 9-inch pan with chilies.
Top with Cheese.
Mix milk or cream, chile juice, and egg. Pour over top of cheese. Bake at 350 degrees Fahrenheit for 40 - 45 minutes or until golden and bubbly. Cut in squares. Unusual and delicious!
Dan Coll of Boston's Union Oyster House Wins the Annual Oyster Shucking
Contest at the Seafood Expo North America Conference
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Congratulations to master oyster shucker Dan Coll of Boston’s famous Union
Oyster House. Dan was named winner of the 17th Annual Oyster Shucking
Compet...
1 week ago