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Mexican Hat Dance Dinner




Source of Recipe


Internet


List of Ingredients




1 cup prepared baking mix
1/4 cup water
1 can (16 oz.) refried beans
2 cans (4 oz. ea.) green chilies, drained and diced
1 Ib. Monterey Jack cheese, coarsely grated
1 Ib. cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 cup canned milk
1 1/3 Tablespoon flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 medium tomatoes, sliced thinly
1/2 cup sliced pitted ripe black olives
1/2 cup chopped green onions


Recipe



In a medium bowl, combine baking mix, water and refried beans. Mix together till well blended. Spread in bottom of a well buttered shallow 10 1/2x14 3/4x2 1/4 baking dish.

In a large bowl, combine the green chilies and grated cheeses. Spread over top of refried bean mixture in baking dish.

In a large bowl with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised. In another large bowl, combine egg yolks, milk, flour, salt and pepper. Mix till well blended. Using a rubber scraper, gently fold beaten egg whites into egg yolk mixture and pour into baking dish. With rubber scraper, gently bring cheese and chili mixture up into egg mixture using an up-over and down motion, being careful not to disturb the refried bean mixture on the bottom, creating a marbled effect.

Bake in a 325°F oven for 30 minutes. Remove from oven and arrange sliced tomatoes overlapping around the edge of the baking dish. Arrange the black olives in a ring just inside the tomatoes and return to the oven for an additional 30 minutes or until knife inserted in center comes out clean. Remove from oven and garnish with chopped green onions in center of dish.