Scottsdale socialites first made
this dish a hit, and many versions have evolved. My favorite comes from a terrifically warm,
wonderful accomplished hostess, Patti Stillman, whom
I had the good fortune to have in one of my
4 Tablespoons sweet butter
2 cups Spanish onions, coarsely chopped
peeled, seeded and cut into wide
strips (about 2 cups)
2 cups sharp Cheddar cheese, coarsely grated
6 large eggs
1 quart milk
1 teaspoon salt
1 cup flour
1. Preheat oven to 375°F.
2. Use 2 Tablespoons of the butter to coat a large oven-proof casserole (about 10 x 14 inches), preferably a brightly colored earthenware type.
3. Heat the remaining 2 Tablespoons of butter in a sauté pan. Add the onion, and cook until it becomes limp. Meanwhile, place the strips of green chiles carefully across the bottom of the casserole and extend them up over the edge to create a crust effect.
4. Add the cheese in a flat layer.
5. In a bowl, beat the eggs, then add the milk, salt, and sprinkle the flour on the surface. Fold to incorporate, then whisk until fluffy and well combined. Pour into the casserole, being careful to create a uniform layer.
6. Place in a 375°F oven for 45 minutes, or until a straw comes out clean. If necessary, this casserole can be held in a 150°F oven until serving time. Open the door a little to reduce the heat.
7. To serve, cut into squares and serve from the baking dish.
Yield: 14 to 16 servings
Source: Fiesta! Southwest Entertaining with Jane Butel (1987)