RECIPE TITLE "Chili-Cheese French Toast with Salsa"
source: Sunset magazine April, 1991
serves 4 --- easy
Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sauteed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.
3 large eggs
1 cup nonfat or low-fat milk
8 slices French bread (cut diagonally
from loaf), each about 1/3 inch
thick and about 3 by 6 inches
1/2 pound jack cheese, shredded
1 can (4 oz.) diced green chilies
1/4 cup minced fresh cilantro
About 2 cups purchased salsa
In a wide bowl, beat together eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate both sides. Arrange slices on a lightly greased 12- by 15-inch baking sheet. Top bread evenly with cheese, chilies, and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheesecovered bread with plain slices to form 4 sandwiches.
Bake sandwiches in a 400 deg oven until they begin to brown, about 12 minutes. With a wide spatula, turn sandwiches over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut sandwiches in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa to add to taste.
Per serving: 323 cal.; 18 g protein; 16 g fat,- 26 g carbo.; 1,308 mg sodium; 194 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
Country Egg, City Egg
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