- Corn tortillas, torn into 1-2″ pieces – 15-20
- Green chilis (13 oz can) – 1 cans
- Cheddar cheese, grated – .5 lbs
- Buttermilk – 2 cups
- Eggs, beaten – .5 cups (approx 3-4 eggs)
- Onions, small, chopped – 1
- Garlic cloves, minced – 3
- Ground cumin – 2.5 tsp
- Oregano – 2.5 tsp
- Chili powder – 1.5 tsp
- Lime Juice – 2T
- Salt – .5 tsp
- Black Pepper – pinch
- Corn – .5 lbs
- Toasted Whole Cumin – 1 tsp
- Preheat oven to 375.
- Sauté the chopped onions and garlic in a little canola oil for about three minutes, add the spices and lime juice, then take off heat.
- Beat the eggs, add buttermilk and salt and pepper, then mix the eggs and buttermilk thoroughly.
- Add the green chilies, the corn, and a portion of the custard to the onion/garlic mixture, and mix. Leave enough to cover the top layer.
- Lightly spray 9″x9″ pan or similar sized casserole dish with non-stick cooking spray.
To assemble the casserole, can do the following to create 3 layers. NOTE: you have 3 layers of tortillas and cheese, but only 2 layers of the onion/garlic/green chili mixture:
- Use 1/3 of the torn corn tortillas for the bottom layer in chafing pan. Then use ½ of the onion/garlic/green chili mixture for the next layer in each chafing pan. Then use 1/3 of the cheddar cheese for the next layer in each chafing pan. Repeat, but do not add the third layer of cheese on top yet.
- Pour the egg/buttermilk mixture over the layers slowly. The layers should be barely covered in the egg/buttermilk mixture. If you have too little of the egg/buttermilk mixture, add a little extra buttermilk or regular milk to bring the liquid up to where it is visible at the edges of the pan.
- Press ingredients down a bit. Add the top layer of cheddar cheese.
Bake UNCOVERED for 1 hour to 1 hour 15 minutes. This will dry out if it is cooked too long. Allow the casserole to sit for 15 – 30 minutes before cutting into serving pieces. (It can then be safely kept warm in the oven after baking with the heat turned off.
Makes 6 pieces. Original recipe from Moosewood Cooks for a Crowd.