Instructions
Preheat oven to 375 degrees.
Spray a 10-inch cast iron skillet or a 2-quart casserole dish with non stick cooking spray.
In a medium skillet heat oil, add onion and cook 3 minutes, add garlic and cook 1 minute.
Take off the heat.
Spread half of the tortillas in the bottom of the prepared pan/dish.
Top with half the cheese and one can of the chile peppers.
Sprinkle with onion mixture.
Top with the remaining tortillas, cheese and chile peppers.
In a medium bowl whisk together the eggs, buttermilk, salt, pepper, cumin and oregano.
Pour over the tortilla layers.
Bake 35 to 40 minutes or until center is set and the edges are golden brown.
Let the casserole sit for 15 minutes before serving.
Add optional tomatoes.
Ingredients
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
12 (6-inch) corn tortillas, cut into 1-inch pieces
2 cups shredded reduced fat Monterey Jack cheese
2 (4 ounce) cans diced green chile peppers do not drain
4 eggs
2 cups low fat buttermilk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
Recipes By Lady Behind The Curtain
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