DOUBLE CORN TORTILLA CASSEROLE
8 corn tortillas
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 cup frozen whole kernel corn
4 green onions, sliced (1/2 cup)
2 eggs
1 cup buttermilk
1(4 ounce) can diced green chile peppers
Preheat oven to 325 degrees F. Grease a 2-quart square baking dish.
Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish.
Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk, and chili peppers. Gently pour over tortilla mixture.
Bake uncovered, in a 325 oven about 30 minutes or till a knife inserted near the center comes out clean. Serve warm.
Servings: 4
Source: Vegetarian Recipes (Cooking for Today) by Better Homes and Gardens
8 corn tortillas
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 cup frozen whole kernel corn
4 green onions, sliced (1/2 cup)
2 eggs
1 cup buttermilk
1(4 ounce) can diced green chile peppers
Preheat oven to 325 degrees F. Grease a 2-quart square baking dish.
Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish.
Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk, and chili peppers. Gently pour over tortilla mixture.
Bake uncovered, in a 325 oven about 30 minutes or till a knife inserted near the center comes out clean. Serve warm.
Servings: 4
Source: Vegetarian Recipes (Cooking for Today) by Better Homes and Gardens
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