Thursday, March 22, 2012

Recipe: Double Corn Tortilla Casserole

Double Corn Tortilla Casserole   Double Corn Tortilla Casserole
If your like our family we love mexican food. I enjoy adding corn to my dishes when appropriate so this one fits right into our monthly Mexican Food night.

corn tortillas

1-1/2  cups
shredded Monterey Jack cheese (6 ounces)
1  cup
frozen whole kernel corn

green onions, sliced (1/2 cup)

1  cup

1  4-ounce can
diced green chili peppers

Grease a 2-quart square baking dish. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings.
Credit: Photograph and recipe from

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