2 : lg Butternut squash
3 : lb Banana squash
1 : Whole chipotle pepper;
-(dried) : -(dried)
1 : lg Dried ancho; pulverized
1 : Whole habanero; stemmed &
-seeded : -seeded
5 : c Chicken broth
1/4 : c Lime juice
2 : Whole zucchini; diced
Sour : Sour cream; for garnish
Roasted : Roasted jalapenos; for
-garnish : -garnish
Chopped : Chopped red onion; for
-garnish : -garnish
4 : lb Hot peppers (your choice)
-you : -you could use Jalapeno;
-Serrano, : -Serrano, or Cayenne
3 : lb Mild or sweet peppers; red
-or : -or green bell peppers; cut
-into : -into strips. but if you
-like : -like hot; use Poblano
-peppers : -peppers
5 : c White vinegar (% acidity)
1 : c Water
2 : tb Sugar
4 : ts Salt
2 : -(up to)
6 : Cloves garlic
1 : /2 cn (4 oz.) chopped Ortega
-Chiles : -Chiles (up to 2)
1 : lb Monterey Jack cheese; grated
4 : Eggs (5 if small)
0: In a large mixing bowl, beat eggs well
1: Stir in next five ingredients
2: Add green chilies
3: Pour into a greased 8 inch square baking pan
4: Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean
5: Serve immediately
6: Makes 6-8 servings
7: Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini