Double Corn Tortilla Casserole
List of Ingredients
The double dose of corn comes from corn tortillas and whole kernel corn. Serve this tangy homestyle dish with your favorite salsa or picante sauce.
8 corn tortillas
1 1/2 cup shredded Monterey Jack cheese
1 cup frozen whole kernel corn
4 green onions, sliced
2 eggs
1 cup buttermilk
4 oz can diced green chili peppers Recipe
Grease a 2-qt 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 chili peppers. Gently pour over tortilla mixture. Bake, uncovered at 325 degrees for about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Serves: 4
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