| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casseroles, Sunset maga | 6 | Servings | |
INGREDIENTS
| 4 | Corn tortillas | |
| 1 | tb | Salad oil |
| 1/2 | c | Onion, finely chopped |
| 3/4 | lb | Jalapeno jack cheese |
| 2 | cn | (7-oz) whole green chilies, drained |
| 1/2 | c | Fresh cilantro, chopped |
| 4 | lg | Eggs |
| 2 | tb | All-purpose flour |
INSTRUCTIONS
1. Stack tortillas and cut into about 1/2-inch squares. 2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes. 3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular casserole (at least 2 inches deep). 4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/2 inch thick. 5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro. 6. Separate eggs. Whip whites with mixer on high speed until they hold soft but distinct peaks; set aside. 7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high speed until paler in color, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with shredded cheese. 8. Bake in a 375 degree oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. Recipe by: Sunset Magazine, February 1997 Posted to MC-Recipe Digest V1 #636 by Rooby <MsRooby@sprintmail.com> on Jun 05, 1997
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