Saturday, June 18, 2005

Southwestern Egg Bake

Southwestern egg bake would be fast food if it weren't for the hour-long baking time. Quick to assemble, this meal slowly melds a variety of flavors into a hearty meal that finds favor with most pallets.

Though this dish may not qualify as classic fast food, it gives you plenty of time to do other things in the crisp morning air. Start with a robust cup of coffee. Then set before the morning campfire. And read a book, meditate on God's word or write in your journal.

Your reward will come on one hour ...


4 flour tortillas
6 ounces cheddar cheese, shredded
6 ounces Monterey jack cheese, shredded
8 ounces diced green chiles
8 eggs
1 cup milk
3/4 teaspoon chili powder
3/4 teaspoon black pepper
1/2 teaspoon salt
Corn chips, crushed
Sour cream

Break tortillas into greased 12-inch Dutch oven. Mix together grated cheeses, chilies, eggs, milk and seasonings. Pour over tortillas and top with crushed corn chips. Bake at 350 degrees 1 hour, 16 charcoal briquettes on lid and 8 under oven.

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