Guest guest Posted January 31, 2000 Report Share Posted January 31, 2000 * Exported from MasterCook * Tortilla Casserole with Swiss Chard Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 2 cups thinly sliced onion -- divided 3 garlic cloves -- finely chopped 1/2 teaspoon salt 2 (8-ounce) packages button mushrooms -- sliced 2 jalapeno peppers -- seeded and chopped 4 cups finely chopped Swiss chard -- (about 1 bunch) 1/4 cup chopped fresh parsley -- divided 1/4 cup water 1 (14.5 oz) can diced tomatoes -- undrained 12 (6-inch) corn tortillas -- quartered 1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces) 1/4 cup low-fat sour cream 1. Preheat oven to 375°. 2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion and garlic, and cook 1 minute, stirring constantly. Stir in the salt, mushrooms, and jalapenos. Arrange chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes or until tender. Stir in 2 tablespoons parsley. 3. Combine 1 cup onion, water, and tomatoes in a blender, and process until smooth. Pour the tomato mixture into a saucepan. Bring to a boil; cook 4 minutes or until slightly thick. Arrange 16 tortilla quarters in a single layer in a 13 x 9-inch baking dish. Spread about 1 cup mushroom mixture over the tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice, ending with 1/3 cup cheese. Bake at 375° for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley. Yield: 6 servings (serving size: 1 {3 1/2-inch} square, 2 teaspoons sour cream, and 1 teaspoon parsley. Calories 251 (29% from fat); Fat 8.1g (sat 3.4g, mono 2.2g, poly 1.7g); Protein 12g; Carb 36.1g; Fiber 5.2g; Chol 16mg; Iron 2.8mg; Sodium 585mg; Calc 314mg Recipe by Deborah Madison KES 1/30/00 - - - - - - - - - - - - - - - - - - NOTES : Using slightly stale corn tortillas works best for this casserole. If yours are fresh, spread them out on a counter and leave uncovered for an hour or two. They should feel dry, but not hard or crisp. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2000 Report Share Posted January 31, 2000 Karen & All: I just wanted to let you all know that I made this a couple of weeks ago, and it was *very* good! I'd definitely make it again. Karen Karen Sonnessa wrote: > Karen Sonnessa <ksonness > > * Exported from MasterCook * > > Tortilla Casserole with Swiss Chard > > Recipe By : Cooking Light, Jan-Feb 2000 Quote Link to comment Share on other sites More sharing options...
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