Double Corn Tortilla Cassarole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
flour tortillas
|
*
|
| 355 | ml |
monterey jack cheese
shredded |
|
| 237 | ml |
corn
frozen |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 2 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 115.6 | ml/g |
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.
