Recipe by lissalou22
"I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!"
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1 (15 ounce) can
1 (4 ounce) can
chopped mild green chiles, drained
1 1/2 cups
shredded Monterey Jack cheese
I used yellow corn meal. I think I'd prefer the white finer ground version for a lighter end result. The flavor was good but the texture was a little heavy for my idea of spoon bread.
I really wanted to like this more than I did. Needs a little sugar and it has an odd texture. EDIT: Topped with sour cream and pico de gallo this is a solid 4 star recipe!
I added 1/2 cup of all-purpose flour and a pinch more baking soda and salt. I also used an 8x11 baking dish instead of a 9x9. The texture turned out just like I'd hoped it would. I will be making this again!
I have been making this recipe for years- actually got it from a Mexican cookbook and it is exactly the same as this one. I have doubled it and trippled it. Never had problems with it being too greasy, or not sweet enough (never thought it should be sweet as it is a side to something like chili). We love it!!
Disgustingly greasy. I could actually pour oil off when it came out of the oven. I would appreciate input on how to improve the consistency of this recipe.
Too much oil - tastes funny
OMG! I've tried this recipe before and absolutely loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Mexican Spoon Bread
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 143
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