Tex Mex Egg Casserole

Tex Mex Egg Casserole 8 eggs 1/2 cup all purpose flour 1 tsp. baking powder 2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers 1-1/2 cups (12 oz.) small curd cottage cheese 1 jalapeño pepper, seeded and chopped 1/2 tsp. Tabasco or Cholula hot pepper sauce Basic Salsa, recipe follows Preheat oven to 350º F. Grease a 9" sq. baking pan. Beat eggs in large bowl at high speed with electric mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended. Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce in medium bowl; mix well. Fold into egg mixture until well blended. Pour into prepared pan. Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve. Serve with fresh salsa. Makes 8 servings. ~~~Basic Salsa~~~ 2 cups tomatoes, seeded and chopped 1/2 cup fresh cilantro, chopped 6 cloves garlic, chopped 1/2 onion, chopped 1 tsp. fresh or pickled jalapeño, finely chopped 1 tsp. salt Mix all ingredients until well incorporated. Lightly mash with back of fork for about 10 seconds to help release juices. Refrigerate overnight for maximum flavor. Groucho Marx Quotes David Letterman Quotes Mark Twain Quotes Joan Rivers Quotes