Texas Torte

Name: Texas Torte
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 dozen
Ingredients: 2 large eggs; 2 tablespoons all-purpose flour; 1 teaspoon dried oregano, crumbled (preferably Mexican oregano); 1/2 teaspoon salt; 1/4 teaspoon dried thyme, crumbled; 1/8-1/4 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

Submitted by ratherbeswimmin

"In 'From a Southern Oven' by Jean Anderson"

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Ready In:: 1hr
Ingredients:: 10
Yields:: 4 dozen

ingredients

2 large eggs
2 tablespoons all-purpose flour
1 teaspoon dried oregano, crumbled (preferably Mexican oregano)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon dried thyme, crumbled
¹⁄₈ - ¹⁄₄ 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

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