Chilaquile casserole
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Chilaquile casserole
  Casserole    One dish    Vegetarian  
Last updated 6/12/2012 1:14:18 AM. Recipe ID 43139. Report a problem with this recipe.
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      Title: Chilaquile casserole
 Categories: Miamiherald, One dish, Ovolacto, Vegetarian
      Yield: 4 To 6 serve
 
MMMMM-----------------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

MMMMM-----------------------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
  




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Recipe ID 43139 (Apr 03, 2005)

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