Double Corn Tortilla Cassarole
171
Ingredients
| 8 | each |
flour tortillas
|
* |
| 1 ½ | cups |
monterey jack cheese
shredded |
|
| 1 | cup |
corn
frozen |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 2 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 4 | ounces |
hot chili peppers
diced |
Directions
Grease a 2 quart square baking dish.
Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish.
Top with half of the cheese, half of the corn, and half of the Green onions.
Repeat layering with the remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla mixture.
Bake, uncovered in a 325℉ (160℃). oven about 30 minutes or until a knife inserted near the center comes out clean.
Serve warms.
Canada
over 10 years ago
This recipe sounds really good, a good side dish or main dish works too, and the photo looks great.
Texas, US
over 10 years ago
If you add mushrooms I would make sure to cook them in a skillet first to remove some of the moisture, then add as one of the layers.
Alabama, US
over 10 years ago
Good point. Something about the thought of those mushrooms with the pepper Jack cheese and buttermilk seems appealing to me. I think I'd probably want to add a different veggie to go with it. Corn and mushrooms,,,hmmm? Broccoli maybe? suggestions?