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  Recipe Home » Misc » Chilaquile Casserole
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  Chilaquile Casserole
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 137
Ingredients:

MMMMMFORMATTED BY LISA CRAWFORD

12 Uncooked corn tortillas
1 medium 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

MMMMMOPTIONAL ITEMS

1 To 2 cups cooked pinto beans
1/2 lb Firm tofu, thinly sliced
1 cup Chopped onion, sauteed
1 To garlic cloves, sauteed minced
1 small Zucchini, sliced and sauteed
dash Cumin, and dried bell pepper or oregano
Instructions:
Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a
9-by-13-inch pan. Tear 6 tortillas into bite size pieces and spread
them evenly in the casserole. Spread half the chilies and half the
cheese over the tortillas. (At this point, spread, sprinkle or place
any optional items on top of the cheese) Tear the remaining tortillas
and spread them on top. Follow with the remaining chilis and cheese.
Beat the eggs and buttermilk together with salt and pepper to taste,
and pour slowly over the casserole. Bake uncovered for 35 minutes.
Serve hot, warm or at room temperature.

Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g
fat(43%), 5.4g fiber, 268mg chol, 657mg sodium

Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian,
Miami Herald, 11/2/95
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