Title: Chilaquile Casserole
Categories: Easy Vegetarian
Yield: 4 To 6 serve

FORMATTED BY LISA CRAWFORD
12		Uncooked corn tortillas
1	md	Anaheim or poblano chili; minced (or 2 4-oz cans diced green
2		To 3 cups grated jack cheese
4		Eggs
2	c	Buttermilk
		Salt and pepper
OPTIONAL ITEMS
1		To 2 cups cooked pinto beans
1/2	lb	Firm tofu; thinly sliced
1	c	Chopped onion, sauteed
1		To garlic cloves; sauteed minced
1	sm	Zucchini; sliced and sauteed
	ds	Cumin, and dried bell pepper or oregano

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

previous

next