| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Tortillas, Corn |
| 1 1/2 |
c |
Monterey Jack Cheese; Shredded |
| 1 |
c |
Frozen Corn Kernels |
| 4 |
|
Green Onions; Sliced |
| 2 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 1 |
|
4 Oz Can Chili Peppers; Diced |
INSTRUCTIONS
Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.
Makes 4 servings.
NOTES : The double dose of corn comes from the corn tortillas and whole
kernal corn. Serve this tangy home-style dish with your favorite
salsa or picante sauce.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”