Serves 4 to 6.
2 tbsp. olive oil
2 c. minced onion
1 medium Anaheim or poblano chile, seeded and minced
1 1/2 tsp. ground cumin
1/2 tsp. salt
2 large cloves garlic, minced
12 corn tortillas
Recipe: Chilaquile Casserole
May 23, 2008 at 4:20PM
2 packed c. grated Monterey Jack cheese
4 eggs
2 c. milk
Black pepper
Sour cream and exotic salsas for topping
Lightly spray a 9- by 13-inch pan with nonstick cooking spray and preheat oven to 375 degrees. Place a medium-size skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
Add the onion and chile and sauté over medium heat for 5 minutes. Sprinkle in the cumin and salt; cover and cook 5 minutes longer. Stir in the garlic and without further cooking, remove pan from the heat.
Tear 6 of the tortillas into bite-size pieces and spread them evenly in the sprayed pan. Distribute half the cooked mixture over the tortillas and sprinkle the top with half the cheese. Tear remaining tortillas and spread these on top of the cheese. Repeat layering with the rest of the cooked mixture and the remaining cheese.
Beat together eggs and milk and grind in some black pepper. Slowly pour this custard over the casserole. Bake uncovered for 35 minutes, or until set and lightly browned on top. Serve hot, warm or at room temperature offering sour cream and salsas.
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