Well, I got the idea from the junk that sometimes my dear partner in
life likes, but I hate with a purple passion. She seems to like all that
soft, cheesy, undone eggy stuff that comes from them French, so called
cuisine cooks what makes all that soft eggy, creamy, junk (food). Never
did like any thing what the French cook, but I will admit they are good at
making Champagne and Wine. I can handle that pretty well. Now, if they
would just learn to fry or BBQ a good hunk a beef to go with thier fine
wine. Well, anyway as eatin’ stuff and diet stuff gets slathered about
the stove, I watched some of the outpourings my dear partner tried to push
on me as food. So, I figured if she liked that kind of junk (food), I
better come up with a recipe what might make it good for me too. That
took a bit of doin’, as I had to make it UnKeesche, and UnFrench as the
case may be.
So, here is a West Texas, Mexican, (Un)French recipe for Keesche
(whatever you want to call it, or however them French spell it.)
What you need:
First off you will need a cast iron 9” skillet with a tight fitting cast
iron lid (usually come that way) so don’t find one thing without the
other.
Warm it enough to melt a Half stick of butter in it and make sure it coats
the pan all around and rub some around the sides too.
4 or 5, depends how big they are, corn tortillas place them in the
buttered skillet (that’s the Mexican part).
½ green pepper, seeded and chopped
4 oz chopped mushrooms
½ white onion, chopped
1 cup grated sharp cheddar cheese
¼ cup grated parmesan cheese
1 can Ro-Tel hot diced tomatoes, juice and all
4 strips lean bacon chopped and fried, pour off grease when brown
enough.
Mix the pepper, mushrooms, onion, cheese, diced tomatoes, and fried bacon
bits in a bowl and spread the mixture on top the tortillas and let that
begin to simmer on low heat. (that’s my redneck part)
3 eggs, beaten well
½ teaspoon black pepper
1 teaspoon corn starch
½ cup milk (That’s the French stuff)
Beat the eggs well, and add the pepper, corn starch, and milk, mix all
well and pour over the top of the cheese and veggie mixture. Cover and
let cook on medium low for 30 minutes.
Now you can uncover it and place under the oven broiler to set and lightly
brown the egg mixture on top.
And there you have a great Redneck, Mexican, French, Keeche, what will
feed maybe 4 hungry rednecks, who will like your French cooking if you
don’t mention that French word, what I caint spell. And they’ll wash it
all down with several cups a’ black coffee.
