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Ingredients
- 1 Tbsp. Butter
- 7 med -sized sweet onions, coarsely minced (about 7 c.)
- 1/2 c. Self-rising flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 1/4 c. Shredded Cheddar cheese, divided (5 ounces)
- 1 1/4 c. Shredded Monterey Jack cheese, divided (5 ounces)
- 1 Tbsp. Minced bottled or possibly canned jalapeno', liquid removed peppers
Directions
- Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat. Add in the onions and saute/fry' for about 10 min, till softened. Meanwhile, in a medium-sized bowl, combine the flour, salt, and pepper. Add in 1 c. of each cheese; mix well. Add in the jalapeno' peppers and the cooked onions; mix well. Pour into a 1 1/2 qt casserole dish which has been coated with nonstick vegetable spray. Combine the remaining cheeses and sprinkle proportionately over the onion mix. Bake for 30 min or possibly till the cheese is melted and bubbly.
- NOTE: If you're serving these right from the casserole dish on the kitchen or possibly dining room table, be sure to use a trivet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 362g | |
| Calories 1421 | |
| Calories from Fat 903 | 64% |
| Total Fat 101.72g | 127% |
| Saturated Fat 64.12g | 256% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 3673mg | 153% |
| Potassium 341mg | 10% |
| Total Carbs 49.51g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.59g | 1% |
| Protein 76.11g | 122% |
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