Chiliquiles casserole

6 Servings

Ingredients

Quantity Ingredient
8 larges Eggs -- beaten
1 cup Milk
1 Container (16 oz) --
California-style co
(or old-fashioned)
1 can (8-1/2 oz) cream-style corn
1 can (4 oz) chopped green --
Chilies with their l
¾ teaspoon Salt
½ teaspoon Freshly ground pepper
⅛ teaspoon Ground red pepper
1 pack (8 oz) shredded Cheddar --
And mozzarella chees
6 Corn tortillas (6 in.) --
Cut
Into 1/2-inch strips --
1 cup Diced plum tomatoes
1 Avocado -- diced
¼ cup Chopped fresh cilantro
¼ cup Sliced green onions
Cross TMPJ72B -- MAIN INGREDIENTS:

Directions

FRESH SALSA:

Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in large bowl. Stir in cheese and tortilla strips. Pour into shallow 2-½- or 3-quart casserole. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Bake casserole 1 to 1-¼ hours or until center is set. Cool 20 minutes. Spoon salsa on top. Makes 8 servings.

Salsa: Combine all ingredients in small bowl.

COMMENTS: If you haven't decided what to serve for Father's Day brunch, try this. It is a do-ahead southwestern entree featuring cheese, tortillas and eggs seasoned with green chilies. Prepared salsa can be used instead of fresh.

370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg cholesterol.

Source: Ladies' Home Journal - March, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

Recipe By :

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