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Egg and Tortilla Casserole |
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Serves: 6 Print this Recipe(Cazuela de Huevos) Category: Egg Dishes Dry tortillas are never wasted in Mexico, but are used in many ways, from making crisp chips to layering in casseroles like this one. Serve for breakfast, brunch, or an informal lunch or supper. 2 teaspoons olive oil or vegetable oil 1/2 medium onion, finely chopped 6 medium tomatillos, husked, rinsed and finely chopped 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 (7-ounce) can chopped green chilies 4 or 5 (6- to 7-inch) corn tortillas, halved and cut in 1-inch wide strips 2 cups coarsely shredded Oaxaca or Monterey Jack cheese 8 large eggs 1/3 cup whole milk 1/4 red bell pepper, finely diced or chopped 2 green onions, finely chopped 1. Preheat oven to 350°. Grease a 9-inch square baking dish. In a skillet, heat the oil and cook the onion, stirring, until softened, about 3 minutes. Add the tomatillos, salt, cumin, and 1/4 cup of water. Bring to a boil and cook, uncovered, until the tomatillos are soft and pale green, 5 to 7 minutes. Remove from the heat and mix in the chiles. 2. Spread half of the chile mixture in the bottom of the baking dish. Layer half of the tortilla strips and half of the cheese on top. Repeat the layers with the remaining chile mixture, tortillas, and cheese. 3. In a bowl, beat the eggs and milk together. Pour evenly over the tortilla mixture. Sprinkle the top with the red pepper and green onions. Bake, uncovered until puffy and set in the center, about 35 to 40 minutes. Let stand 5 to 8 minutes. Cut into squares and serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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