Chilaquile Casserole

Name: Chilaquile Casserole
Total time: P1H
Yield: 6
Cuisine: Mexican
Ingredients: corn tortillas (6-inch); poblano peppers; monterey jack cheese; eggs; buttermilk; salt and black pepper; pinto beans; tofu; onions; garlic cloves; zucchini; cumin

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

EACH CORN TORTILLAS (6-INCH)
uncooked *

MEDIUM POBLANO PEPPERS
or anaheim, minced *

2-3

CUPS MONTEREY JACK CHEESE
grated

LARGE EGGS

CUPS BUTTERMILK

X SALT AND BLACK PEPPER *

Optional

1-2

CUPS PINTO BEANS
cooked

POUND TOFU
thinly sliced

CUP ONIONS
sauteed

EACH GARLIC CLOVES
sauteed, minced

SMALL ZUCCHINI
sliced and sauteed

DASH CUMIN
and dried bell pepper, or oregano *

Directions

Preheat oven to 375℉ (190℃).

Butter or oil a 2-quart casserole or a 9-by-13-inch pan.

Tear 6 tortillas into bite size pieces and spread them evenly in the casserole.

Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top.

Follow with the remaining chilis and cheese.

Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole.

Bake uncovered for 35 minutes.

Serve hot, warm or at room temperature.