1/2 cup picante sauce
1 cup Monterey jack cheese shredded
1 cup Cheddar cheese; shredded
6 lg egg
1 cup sour cream


Spread picante sauce in lightly greased 9 or 10 inch pie plate. Spread cheeses on top of picante sauce. In blender, mix eggs and sour cream until smooth. Pour over cheeses. Bake at 375 F for 30-40 minutes or until lightly browned and knife inserted in center comes out clean. Let stand 5 minutes
NYC Nutrition Analysis (per serving or yield unit): water=113.9 g; calories=468.2; protein=27.17 g; total fat=38.12 g; carbohydrate=4.02 g; dietary fiber=0.1 g; ash=4.06 g; calcium=650.7 mg; phosphorus=498.6 mg; iron=1.31 mg; sodium=639.9 mg; potassium=186.3 mg; magnesium=30.91 mg; zinc=3.06 mg; copper=0.04 mg; manganese=0.02 mg; vitamin A=1506 IU; vitamin E=1.02 mg ATE; thiamin=0.06 mg; riboflavin=0.61 mg; niacin=0.13 mg; pantothenic acid=1.01 mg; vitamin B6=0.14 mg; folate=41.99 ug; vitamin B12=1.27 ug; vitamin C=1.98 mg; saturated fat=22.39 g; monounsaturated fat=11.38 g; polyunsaturated fat=1.71 g; cholesterol=306 mg; total sugars=0.61 g; selenium=27.44 ug; refuse=3.2%; %cal as carb:prot:fat=3:23:73; WW Pts=12.52; (complete analysis)
NYC Nutrilink: N1131^06266,N26^01025,N10^01009,N113^01123 NYC Nutrilink: N56^01056