Black Olives, Chili ,Cheese Casserole
- Yield: serve up to 6 servings
- Prep: 15-20 minutes
- Cook: 60 minutes to bake
- 1, 2, 1, 1,3, 1&1/2, 3,1cans 1 T unsalted butter, 2 C grated pepper jack cheese, one 4 oz. can diced green chilis (drained), one 6 oz. can California ripe pitted olives extra large (drained), 3 large eggs,11/2 C non-fat milk (optional whole milk/other), 3T all-purpose flour, 1 t cumin
Preheat oven 325 degrees F. Butter 9" diameter baking dish. Sprinkle bottom of buttered baking dish with 1C grated pepper jack cheese. Spread drained chilis over all the cheese. Have fun arranging the drained 6 oz. can of CA black pitted olives in a circular pattern over the chilis (reserving one last olive to taste now!) Cover the California ripe olives,chilis and bottom layer of cheese with remaining C of the grated pepper jack cheese.
In a mixing bowl beat 3 large eggs lightly with a wire whip. Gradually add the 1&1/2 C non-fat milk to the eggs. In a separate bowl place the 3T flour. Pour the egg milk mixture onto the flour in a stream so as to incorporate all the flour carefully with no lumps. Add the t.of ground cumin. Mix well.
Cover the cheese, CA olives, chilis with the liquid ingredients being careful not to spill mixture. Place the casserole on a baking sheet on the middle oven rack and set the timer for 60 minutes .Gaze through the glass oven window to enjoy observing the dish baking for one hour at 325 degrees……
May be served hot or cold or at room temperature. Depending upon size may serve up to 6.
Do garnish with regular sour cream and chopped green onions and salsa to taste (or not).