I have a confession: I love potlucks. They’re fun and the easiest way to try out a new dish without the obligation of preparing the whole entrée yourself just to find out you didn’t really like it or it didn’t turn out as you expected and what you thought was going to be really great, was nothing more than a failed attempt.

I have another (slightly truer) confession: I’ve become a bit of a food snob and so when we have potlucks, I’m a bit disappointed when people bring prepackaged foods. What’s the point of that? Oh, I know. There are those who like to cook and those who like to eat what other people cook, but because it’s a potluck, feel obligated to bring something so swing by the grocery store and grab something. Although, the other day, we had a breakfast potluck at work and people went all out. There was more home cooked food than store bought. Breakfast/ brunch is good like that.

This dish is easy to whip up and bake before work, and with the help of the insulated travel bags and heating pack (and only living 10 minutes away), it maintained a good temperature. This dish is made in a 9×13 pan, but can easily be scaled down for a 9×9 pan.

Ingredients:

• 2 4oz. green chili cans, diced
• 8 eggs, slightly beaten (I used 9 to finish off the carton)
• 1 tsp. salt
• 1 120z can of evaporated milk
• 1 small can of tomato sauce
• 1 lb. grated sharp cheddar cheese
• 1/2 cup cornmeal
• 1 tbsp. Worcestershire sauce
• 1 lb. grated Monterey Jack cheese

Preparation:

Preheat oven to 400 degrees. Spray a 9×13 baking dish with non-stick spray. Line the bottom of the pan with green chilis and top with sharp cheddar cheese. In a medium size bowl, whisk together the eggs, salt, Worcestershire sauce, evaporated milk, and cornmeal. Pour over the cheese and chilis. Bake for 30 minutes or until set. Add 1/2 lb. of Monterey Jack cheese, drizzle the can of tomato sauce all over the top, add remaining cheese and return to oven until cheese melts.

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