2 pounds chicken breast
1 pound Velveeta, grated
1 can green chilies
1 pint cream
1 pint half and half
1/2 teaspoon Lea & Perrins Worcherschire
Tobasco
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion
15 tortillas
Add seasonings to liquid. Roll tortillas with chicken and cheese. Put peppers on top. Pour cream mixture over all, grate cheese on top. Bake one hour, 350-degree oven.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
