Today, I have a Mexican dish for you called Chilaquiles.  You usually serve this for breakfast or brunch, but I happen to serve it up for dinner.  It is a great recipe to use up corn tortillas and salsa.  Chilaquiles is a Mexican dish consisting of strips or pieces of corn tortillas that are usually fried, then sautéed with green or red salsa, and topped with cheese, crema, and onion. Think of this dish as a Mexican quiche.  This version of the dish originates from The Inns at El Rancho Merlita in Tuscon, AZ and is one of their most popular dishes.

Begin these chilaquiles by whisking eggs and milk in large bowl until blended. Add cottage cheese, cheddar cheese, cut tortillas, green chiles, cilantro, and green onion; mix well.

Spray 2 (9-inch) pie plates with cooking spray. Divide egg mixture between the 2 pie plates. Place in the refrigerator for at least 8 hours or overnight.

When time to bake cook, uncovered, at 350 degrees for 50 minuntes or until puffed and golden brown. Cut into wedges and top with salsa to serve.

• EGGS
• MILK
• COTTAGE CHEESE
• CHEDDAR CHEESE
• CORN TORTILLAS (6 INCH)
• CANNED CHOPPED GREEN CHILES
• FRESH CILANTRO
• GREEN ONIONS
• SALSA, GUACAMOLE, AND SOUR CREAM – OPTIONAL FOR SERVING

Chilaquiles

Real Mom Kitchen

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Ingredients

  

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• ▢ 8 eggs
• ▢ 1 cup milk
• ▢ 1 16 oz. container cottage cheese
• ▢ 8 oz. cheddar cheese shredded
• ▢ 8 corn tortillas 6 inch, cut into 1-inch pieces (I cut them using a pizza cutter)
• ▢ 1 4 oz. can chopped green chiles, undrained
• ▢ ½ cup chopped fresh cilantro
• ▢ 2 green onions thinly sliced
• ▢ salsa guacamole, and sour cream - optional for serving

Instructions

 

• In a bowl, whisk eggs and milk in large bowl until blended. Add cottage cheese, cheddar cheese, cut tortillas, green chiles, cilantro, and green onion; mix well.
• Spray 2 (9-inch) pie plates with cooking spray. Divide egg mixture between the 2 pie plates.
• Place in the refrigerator for at least 8 hours or overnight.
• Preheat oven to 350ºF. Bake, uncovered, for 50 min. or until puffed and golden brown.
• Cut into wedges and top with salsa to serve.
• Serves 12.

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Recipe adapted from Kraft via The Inns at Rancho Merlita.