Chiliquile Casserole

Ingredients:

  • 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

Optional:

  • Corn – .5 lbs
  • Toasted Whole Cumin – 1 tsp

 


 

Directions:

  1. Preheat oven to 375.
  2.  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.
  3.  Beat the eggs, add buttermilk and salt and pepper, then mix the eggs and buttermilk thoroughly.
  4.  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.
  5.  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.
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