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Double Corn Tortilla Cassarole

 
186

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Wendy

This recipe sounds really good, a good side dish or main dish works too, and the photo looks great.

over 13 years ago

Jim

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.

over 13 years ago

Rob

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?

over 13 years ago

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 25957% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 335mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 34g
Vitamin A 16% Vitamin C 32%
Calcium 41% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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