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. Think of this dish as a Mexican quiche. This recipe originates from The Inns at El Rancho Merlita in Tuscon, AZ and is one of their most popular dishes.
Here is what you need to make the
Chilaquiles
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
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
1/2 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.
This looks GREAT!! I can’t wait to give it a try. And I’m definitely topping mine with guacamole – avocados are one of my favorite ways to add a little flavor and even a little fiber to dishes.
5 comments
[…] Chilaquiles […]
thanks for the recipe. Looks amazing
This looks GREAT!! I can’t wait to give it a try. And I’m definitely topping mine with guacamole – avocados are one of my favorite ways to add a little flavor and even a little fiber to dishes.
Oh I can’t wait to try this! What a GREAT spin on a quiche & sooo easy to make 🙂
★★★★★
Never heard of this but it looks yummy!