North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

   

      

      

      

      

      

      

      

      

      

      

   

   

   



Consumers
Printer Friendly
Previous | Next 21 of 39

Print | 3X5 | 4X6 | Full Page |
 

Mexican Quiche
Eleanor Magrum, Braddock, ND

Ingredients
3 ounces wide egg noodles or rotini
10 eggs
4-ounce can chopped green chilies
4-ounce can Jalapenos, drained and chopped
1 teaspoon salt
1/2 cup grated onion
8 ounces cottage cheese
8 ounces grated 4-cheese Mexican mixture (Monterey Jack, Cheddar, queso quesadella and asadero - Sargento brand)
3/4 teaspoon paprika
Taco sauce

Instructions
Cook pasta according to package directions; drain.

Beat eggs well; add pasta, chilies, Jalapenos, salt, onions, cottage cheese and Mexican cheese mixture. Mix well. Pour into 9 x 13-inch baking dish coated with non-stick spray. Sprinkle with paprika. Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake 30 minutes. Serve with taco sauce.

Can be made in advance and refrigerated up to 12 hours. Bring to room temperature before baking.


Nutritional Information
With 10 servings, each provides approximately: 222 calories, 16g protein, 10g carbohydrates, 13g fat, 1g fiber, 242mg cholesterol, 1.6mg iron, 773mg sodium.