This one comes from the San Juan Capistrano historical society cookbook.
4 tamales, 8 oz. each
2 cans chili with beans, 15 oz. each
1 can ortega chili peppers, 7 oz.
1 chopped onion
1 large can chopped olives
1 dozen eggs, scrambled
2 cups shredded cheese
How To Make
Split in half the tamales and cover bottom of 13 x9 inch pan.
Spread chili over tamales. Add peppers, onion, olives to tamales. Chill.
Scramble eggs and spread on top., then the shredded cheese. Bake in a 350 oven for 45 minutes. Feeds 12 people,Lois Miner
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