Wednesday, December 29, 2010

Double Corn Tortilla Casserole

Delicious Vegetarian Dish! **I always Double this recipe & use a 9x13 dish**
8   corn tortillas
1-1/2 cups  shredded Monterey Jack cheese (6 ounces)
1 cup  frozen whole kernel corn
4   green onions, sliced (1/2 cup)
2   eggs
1 cup  buttermilk
1 4-ounce can  diced green chili peppers

1. Grease a 2-quart square baking dish. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
2. Stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings. 
**I serve this with a side salad...***

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