Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 23 minutes
Ingredients:
- 1 cup shredded Mexican blend cheese, divided
- 1 cup half-and-half
- 4 organic eggs
- 10 ounces diced canned green chiles
- ½ teaspoon ground cumin
- Salt, to taste
Directions:
1. Arrange the trivet in the bottom of the Instant Pot and pour in two cups of water.
2. In a bowl, add half of the cheese and remaining ingredients and mix well.
3. Place the mixture into a generously greased 6-inch metal pan evenly.
4. Place the pan on top of the trivet.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 20 minutes.
7. Meanwhile, preheat the oven to broil.
8. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
9. Remove the lid and transfer the pan onto the counter.
10. Sprinkle with the remaining cheese evenly and broil for about 2-3 minutes.
11. Serve immediately.
Nutrition Information per Serving:
Calories: 289
Fat: 21.3 grams
Carbohydrates: 9 grams
Protein: 14.5 grams
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