Southwest Chile and Cheese

Southwest Chile and Cheese
3 Anaheim chiles
1 jalapeno
8 cups cubed day-old French
bread (about 1-inch cubes)
8 ounces sharp cheddar
cheese, grated
4 ounces sharp white cheddar or
Monterey Jack cheese, grated
½ cup thinly sliced green onion
½ cup chopped fresh cilantro
6 large eggs
2 cups milk
1 tablespoon cumin
1 teaspoon chipotle chile powder
1 teaspoon salt

Slice chiles and jalapeno in half lengthwise and remove seeds and pulp. Grill or broil,

Cut sides facing away from the heat, for 3 to 5 minutes, or until skin is blackened. Place in a ziplock bag and allow to sweat for 5 minutes. Remove skins and dice chiles and jalapeno. Toss bread cubes with chiles, cheeses, onion and cilantro. Place in a 4-quart casserole that has been sprayed with nonstick cooking spray. Mix remaining ingredients together and then pour over bread mixture, making sure all the bread cubes are saturated. Bake, uncovered, at 375 degrees for 35 to 40 minutes, or until lightly browned and almost set in the center. Makes
4 to 6 servings.

Donna Kelly/Author “French Toast Sweet & Savory Dishes”

Add comment