Chilaquile casserole

 
                            CHILAQUILE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----FORMATTED BY LISA
                         CRAWFORD----------------
   12                    Uncooked corn tortillas
    1       md           Anaheim or poblano chili
                         -minced (or 2 4-oz cans
                         -diced green chilies)
    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
  
 
 
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