Corn Tortilla Casserole Recipe
Ingredients
| Corn tortillas | 8 | |
| 1 1/2 cups shredded Monterey Jack or Cheddar cheese | ||
| 1 cup frozen whole-kernel corn | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Eggs | 2 , beaten | |
| Buttermilk | 1 Cup (16 tbs) | |
| Green chili peppers | 1 Can (10oz), drained | |
Directions
Tear corn tortillas into bite-size pieces.
Arrange half of the tortillas in greased 2-quart square baking dish.
Top with half of the Monterey Jack cheese, half of the frozen corn and half of the green onions.
Repeat layering with remaining tortillas, cheese, corn and green onions.
In medium mixing bowl stir together beaten eggs, buttermilk and chili peppers.
Gently pour egg mixture over tortilla mixture.
Bake in 325°F convection oven on rack #2 or #3 offset for 23 to 25 minutes (or bake in preheated 325°F radiant bake oven 28 to 30 minutes) or until center is set.
Let stand 10 minutes.
Garnish casserole with tomato wedges and cilantro sprigs, if desired.
Serve warm.
Arrange half of the tortillas in greased 2-quart square baking dish.
Top with half of the Monterey Jack cheese, half of the frozen corn and half of the green onions.
Repeat layering with remaining tortillas, cheese, corn and green onions.
In medium mixing bowl stir together beaten eggs, buttermilk and chili peppers.
Gently pour egg mixture over tortilla mixture.
Bake in 325°F convection oven on rack #2 or #3 offset for 23 to 25 minutes (or bake in preheated 325°F radiant bake oven 28 to 30 minutes) or until center is set.
Let stand 10 minutes.
Garnish casserole with tomato wedges and cilantro sprigs, if desired.
Serve warm.
Chef
