PREP: 20 minutes BAKE: 35 minutes STAND: 15 minutes OVEN: 375°F MAKES 8 servings
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 12 6-inch corn tortillas, cut into 1-inch pieces
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 2 4-ounce cans diced green chile peppers, undrained
- 4 eggs, lightly beaten
- 2 cups buttermilk or sour milk*
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon dried oregano, crushed
- Salsa (optional)
1 Preheat oven to 375°F. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender, stirring occasionally.
2 Meanwhile, grease a 2-quart rectangular baking dish. Spread half of the tortilla pieces in the bottom of the prepared baking dish. Top with half of the cheese and 1 can of the undrained chile peppers. Sprinkle with onion mixture. Top with the remaining tortilla pieces, cheese, and chile peppers.
3 In a large bowl combine eggs, buttermilk, salt, black pepper, cumin, and oregano. Pour evenly over ingredients in dish.
4 Bake, uncovered, for 35 to 40 minutes or until center is set and edges are lightly browned. Let stand for 15 minutes before serving. If desired, top with salsa.
PER SERVING: 284 cal., 15 g total fat (7 g sat. fat), 133 mg chol., 507 mg sodium, 25 g carb., 4 g fiber, 15 g pro.
*tip
To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let stand for 5 minutes before using.
