Cinco de Mayo Recipe With a Cheesy Twist

Today I have a traditional Mexican dish with a cheesy twist to help you celebrate Cinco de Mayo this year. This unique recipe for individual Fiesta Green Chile and Cheese Bread Puddings is created by blending traditional Mexican spices with green chiles, California Monterey Jack and tangy sharp California Cheddar cheese.

I don’t know about you, but I’m always ready for a dish that features cheese!

The recipe is created using a muffin pan to create savory individually portioned bread puddings.  Add fresh guacamole, chips, salsa and a crisp green salad with jicama, or corn and California Cotija cheese to complete your Mexican feast. Can you say yum! Ole!

This recipe was provided courtesy of Real California Milk, you can visit their website for even more great recipes.

Fiesta Green Chile & Cheese Bread Puddings
Makes 12 servings

• 5 large eggs
• 1 cup whole milk
• 2/3 cup heavy cream
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 3/4 cup (21/2 ounces) loosely packed coarsely shredded California sharp Cheddar cheese
• 1/2 cup (11/2 ounces) loosely packed coarsely shredded California Monterey Jack cheese
• 2 tablespoons canned diced green chiles
• 61/2 cups trimmed and cubed (3/4-inch) day-old French or Italian bread

Adjust rack to lower third of oven. Preheat oven to 350 degrees F. Generously butter 12
(23/4-inch, scant 1/2-cup capacity) muffin tin cups or ramekins.

In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder,salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly.

Divide the mixture evenly among the muffin tin cups.

Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula.

Serve warm or at room temperature.