Chilaquile Casserole
Yield
6 servingsPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
uncooked |
*
|
| 1 | medium |
poblano peppers
or anaheim, minced |
*
|
| 2-3 | cups |
monterey jack cheese
grated |
|
| 4 | large |
eggs
|
|
| 2 | cups |
buttermilk
|
|
| 1 | x |
salt and black pepper
|
*
|
| Optional | |||
| 1-2 | cups |
pinto beans
cooked |
|
| ½ | pound |
tofu
thinly sliced |
|
| 1 | cup |
onions
sauteed |
|
| 1 | each |
garlic cloves
sauteed, minced |
|
| 1 | small |
zucchini
sliced and sauteed |
|
| 1 | dash |
cumin
and dried bell pepper, or oregano |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
uncooked |
*
|
| 1 | medium |
poblano peppers
or anaheim, minced |
*
|
|
monterey jack cheese
grated |
|
||
| 4 | large |
eggs
|
|
| 473 | ml |
buttermilk
|
|
| 1 | x |
salt and black pepper
|
*
|
| Optional | |||
|
pinto beans
cooked |
|
||
| 226.8 | g |
tofu
thinly sliced |
|
| 237 | ml |
onions
sauteed |
|
| 1 | each |
garlic cloves
sauteed, minced |
|
| 1 | small |
zucchini
sliced and sauteed |
|
| 1 | 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.
