A Salty Chihuahua is a tequila-lemonade cocktail that is similar to the Salty Dog and is likewise entertaining to pronounce.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups cubed bread
- 2 tablespoons minced fresh rosemary
- 1 cup shredded or crumbled cheese
- 6 eggs, lightly beaten
- 1 cup heavy cream
- 1 cup 2% milk
- 1 pinch salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
- Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
- Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
- Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).
- I hate to waste anything, and those crumbs of imported cheese and half eaten loaves of good bread are not cheap. Also, I really like that it does not matter if I remembered to put everything away the night before; stale is fine for this recipe. My favorite breads for this are a rosemary loaf and an olive loaf my local bakery makes. Cheeses with a lot of flavor – especially those herb encrusted brie cheeses – are great. If you do not have 1 cup of cheese left over, augment with some good cheddar.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 12 g |
| Sodium | 296 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
very, very delicious!
This was a great jumping off point! I wanted a main dish dinner version so I added some frozen broccoli, canned corn, soppresatta salami, cheese and fried onions because I didn’t have fresh. I baked it for over an hour in a bundt pan to maximize the crispy edges. The egg custard and bread ratio was perfect even with all my add ins.
Loved this! I stayed with the recipe the first few times, now I make it in a 9X13, and use Half&Half. I also bake it covered with foil the 1st 30 minutes and uncovered the 2nd 30 minutes to crisp the top, but this keeps the inside moist. Thank you!
This was such a wonderful way to use up random stuff in the fridge! I halved the recipe and put it into two individual sized bakers – that way I could add meat to DH’s and keep mine veggie. I had some zucchini, red and green peppers, cave-aged cheddar, and chicken/apple sausage on hand so in it went! This was a nice, light summer meal to serve with a fresh arugula salad. Don’t be afraid to experiment – as you can see from all the reviews it’s super versatile!
We loved this! I used pre-sliced garlic and cheese baguette, which made it quick to break up for this. I used parmesan and cheddar and served it with smoked pork chops. Delicious!
The beauty of this recipe is the ability to customize it. I sautéed some apple chicken sausage with Onion and the rosemary. I also added about a half cup of mixed organic greens. Did not have quite 4 cups of bread cubes but that was OK. Use one cup of half-and-half and one cup of condensed milk. Pretty in just a touch of Penzeys Arizona spice blend. It was amazing!
I only used 3 eggs and 1 cup 1/2 & 1/2. I used a cup of Gruyere cheese. The bread was left over from a dinner we had out last night. It was 1 cup torn up sour dough. I topped with Parmesan cheese. Delicious with some tomato soup!
I found this very good with rustic bread. I had made it 3 days prior, so it was stale, and it absorbed all the liquid correctly – was moist but not custard in the center. It needed all two cups of milk/cream. I added a half pound of finely sliced Black Forest ham and no seasoning. I carmelized the onions instead of clarifying them, for added sweetness. The white cheddar I used provided all the necessary salt, along with the ham. The ham also helped balance the fresh rosemary. I also added 6 toes of garlic, roasted.
Used whole grain bread. Excellent!
Really liked it. I made it with day old onion challah bread, sweet Maui onion, dried rosemary and some Brie that was getting hard. The challah puts it over the top. It will get 5 stars from me when I make it next time because I am going to up the amount of dried rosemary. So YES, I will make it again…and again. I’ll use sweet pork sausage and sage one time as well. Yum.
Thanks, Syd. This is wonderful! I never have heavy cream around so I added more butter :). Really, really good.
Added a pint of cherry tomatoes and a package of frozen spinach
Just what I was looking for to make use of a leftover loaf of rosemary sourdough. I used half & half for both cups of dair and added bacon (used the bacon grease to saute the onions for a few minutes then added the bread chunks to that rather than using any olive oil, not the healthiest choice but very yummy!). I also topped it with Trader Joe’s Hollandaise and it was really delicious! This is a great way to make use of leftover odds and ends.
great.
WOW! My kids and I loved it! I did add diced deli turkey and diced canned potatoes. Yummy!
Delicious. Granted, I used this recipe more as a general guide than hard-coded instructions; it turned out great, and I love the fact that this can be used loosely with leftovers. I had the better part of a rosemary potato loaf left over and used that along with some herbed cheese that had gone untouched for quite some time. I will definitely make this again!
I love to serve this as a side dish for an Italian dinner. This wonderful recipe is great just as it is but I do add some things at different times. Add halved cherry tomatoes and toss with the bread. Really tastes good and looks beautiful. I have also added browned bulk sausage or chopped up bacon and serving as a savory breakfast dish. This is really good – and add whatever you have that you like to eat and that cooks well!
Excellent Recipe! I added in a cup of sauteed mushrooms while tossing and used Fontina cheese…Wow
Awesome. Everyone’s right, this could work with any bread and cheese. I used some 1.5 week old garlic-seasoned bread leftover from a party, and 2 cups of shredded Mexican blend cheeses. I omitted the onion since my guests aren’t real fans of onions (I know, what?), and added in a 10 oz. package of frozen spinach (first tried to add it into the pan with the oil and rosemary, but I didn’t thaw it ahead of time, so I ended up removing the spinach block and heating it in the microwave, then adding it to the bowl of bread cubes, olive oil, and rosemary). I also just used 2 cups of 1% milk, since that’s what I had, and used all 6 eggs. I loved the consistency, though I’m not familiar enough with either quiche or custard to say what it’s more like. It was definitely a substantial meal component, accompanied by Crispy Rosemary Chicken and Fries (without the fries) recipe here by Sandy Witek — awesome. Next time, I’ll try to add in some mushrooms to see if this can be a complete meal in one dish!
I added a couple twists of my own- garlic, extra cheese, a little thyme. It was absolutely delicious!
Super. I used whole milk instead of the more fattening stuff. I also added kale and butternut squash (sauted before hand) and it was simply yummy.