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| Home -> [Casseroles, Entrees, Ovo-lacto, Vegetarian] -> [Chilaquile casserole Recipe] |
Chilaquile casserole
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| Artist: |
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Yield: |
4 |
| Categories: |
Casseroles, Entrees, Ovo-lacto, Vegetarian |
Rating: |
0 |
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Ingredients:
| | FORMATTED BY LISA CRAWFORD | | 12
| | Uncooked corn tortillas | | 1
| med | Anaheim or poblano chili | | | -minced (or 2 4-oz cans | | | -diced green chilies) | | 2
| | To 3 cups grated jack cheese | | 4
| | Eggs | | 2
| cup | Buttermilk | | | Salt and pepper | | | OPTIONAL ITEMS | | 1
| | To 2 cups cooked pinto beans | | 1/2
| lbs | Firm tofu, thinly sliced | | 1
| cup | Chopped onion, sauteed | | 1
| | To garlic cloves, sauteed | | | -minced | | 1
| small | Zucchini, sliced and sauteed | | | Ds Cumin, and dried bell pepper | | | -or oregano |
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Procedures:
| 1 | Preheat oven to 375 °F. | | 2 | Butter or oil a 2-quart casserole or a 9-by-13-inch pan. | | 3 | Tear 6 tortillas into bite size pieces and spread them evenly in the casserole. | | 4 | Spread half the chilies and half the cheese over the tortillas. | | 5 | (at this point, spread, sprinkle or place any optional items on top of the cheese) tear the remaining tortillas and spread them on top. | | 6 | Follow with the remaining chilis and cheese. | | 7 | Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. | | 8 | Bake uncovered for 35 minutes. | | 9 | Serve hot, warm or at room temperature. | | 10 | Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium |
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