Still Life with Menu: Chilaquile Casserole

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " December 24, 2000 " >

<Summ>

<Nam>

Chilaquile Casserole

</Nam></Summ>

<RcpE name= " Chilaquile Casserole " author= " Mollie Katzen " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chilaquile Casserole

 

Recipe By :Mollie Katzen

Serving Size : 5 Preparation Time :0:20

Categories : Baking Breads

Casseroles Cheese

Dairy Main Course

Quick & Easy Savoury

Tried Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 uncooked corn tortillas -- if using frozen, be

1 med Anaheim or poblano chili -- minced

or 2 4-oz cans diced green chiles

2 c grated jack cheese -- (2 to 3 cups)

a few dashes each salt and pepper

4 eggs

2 c buttermilk

Optional additions:

1 c cooked pinto beans -- (1 to 2 cups)

1/2 lb firm tofu -- cut into thin slices

small touches of cumin, and dried basil an

1 c chopped onion -- sautéed until soft i

1 med garlic cloves -- (1 to 2) minced and

1 sm zucchini -- sliced or cubed, and

 

Yield: 4 to 6 servings

Preheat oven to 375ºF (190ºC). Butter or oil a 2-quart (1.9l) casserole

or a 9 x 13-inch (23 x 33 cm) pan.

 

Tear 6 tortillas into bite-sized pieces and spread them evenly in the

greased casserole.

 

Distribute half the chiles and half the cheese over the layer of

tortillas. (At this point, spread, sprinkle, or place any optional

additions on top of the cheese.)

 

Tear the remaining tortillas and spread them on top. Follow with the

remaining chiles and cheese.

 

Beat the eggs and buttermilk together with salt and pepper. Slowly pour

this custard over the casserole.

 

Bake uncovered for 35 minutes. Serve hot, warm, or at room temperature.

 

Source:

" Still Life with Menu "

S(ISBN):

" 0-89815-669-6 "

Copyright:

" 1988, 1994 by Mollie Katzen "

T(Cooking Time):

" 0:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 145 Calories (kcal); 7g Total Fat; (39% calories from fat); 12g

Protein; 11g Carbohydrate; 153mg Cholesterol; 153mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Chilaquile Casserole is a thick, puddinglike combination of soft

tortillas, cheese, and custard, plus a few chiles to liven things

up a bit. It is a comforting and filling lunch or super dish,

which tastes as good reheated as it does freshly baked. The basic

recipe is simple, but a variety of additions is possible. A few

suggestions are included in the recipe. Use all, some, or none -

or make up your own. It is also delicious plain, especially if

served with an energetic companion dish, like Southwest Salad.

This is one of the easiest main-dish recipes in this book. It can

be whipped up in less than 20 minutes, especially if you have all

the ingredients ready and the cheese grated in advance. (A food

processor fitted with the grating attachment will take care of the

cheese in seconds.)

If you have some stale tortillas sitting around, this is the way

to em

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 5 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Baking

</CatT>

<CatT>

Breads

</CatT>

<CatT>

Casseroles

</CatT>

<CatT>

Cheese

</CatT>

<CatT>

Dairy

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " uncooked corn tortillas " qty= " 12 " >

<IPrp>

if using frozen, be sure they are defrosted

</IPrp>

</IngR>

<IngR name= " Anaheim or poblano chili " unit= " med " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " or 2 4-oz cans diced green chiles " code= " T " ></IngR>

<IngR name= " grated jack cheese " unit= " c " qty= " 2 " >

<IPrp>

(2 to 3 cups)

</IPrp>

</IngR>

<IngR name= " salt and pepper " unit= " a few dashes each " ></IngR>

<IngR name= " eggs " qty= " 4 " ></IngR>

<IngR name= " buttermilk " unit= " c " qty= " 2 " ></IngR>

<IngR name= " Optional additions: " code= " S " ></IngR>

<IngR name= " cooked pinto beans " unit= " c " qty= " 1 " >

<IPrp>

(1 to 2 cups)

</IPrp>

</IngR>

<IngR name= " firm tofu " unit= " lb " qty= " 1/2 " >

<IPrp>

cut into thin slices

</IPrp>

</IngR>

<IngR name= " small touches of cumin, and dried basil and/or oregano "

code= " T " ></IngR>

<IngR name= " chopped onion " unit= " c " qty= " 1 " >

<IPrp>

sautéed until soft in 1 tbsp butter or olive oil

</IPrp>

</IngR>

<IngR name= " garlic cloves " unit= " med " qty= " 1 " >

<IPrp>

(1 to 2) minced and lightly sautéed in butter or olive oil

</IPrp>

</IngR>

<IngR name= " zucchini " unit= " sm " qty= " 1 " >

<IPrp>

sliced or cubed, and lightly sautéed in butter or olive oil

</IPrp>

</IngR>

<DirS>

<DirT>

Yield: 4 to 6 servings & #013; & #010;Preheat oven to 375ºF (190ºC). Butter or

oil a 2-quart (1.9l) casserole or a 9 x 13-inch (23 x 33 cm) pan.

</DirT>

<DirT>

Tear 6 tortillas into bite-sized pieces and spread them evenly in the

greased casserole.

</DirT>

<DirT>

Distribute half the chiles and half the cheese over the layer of tortillas.

(At this point, spread, sprinkle, or place any optional additions on top of

the cheese.)

</DirT>

<DirT>

Tear the remaining tortillas and spread them on top. Follow with the

remaining chiles and cheese.

</DirT>

<DirT>

Beat the eggs and buttermilk together with salt and pepper. Slowly pour

this custard over the casserole.

</DirT>

<DirT>

Bake uncovered for 35 minutes. Serve hot, warm, or at room temperature.

</DirT>

</DirS>

<Srce>

Still Life with Menu

</Srce>

<AltS label= " ISBN " source= " 0-89815-669-6 " />

<CpyR>

1988, 1994 by Mollie Katzen

</CpyR>

<AltT label= " Cooking Time " elapsed= " 0:35 " />

<Note>

Chilaquile Casserole is a thick, puddinglike combination of soft tortillas,

cheese, and custard, plus a few chiles to liven things up a bit. It is a

comforting and filling lunch or super dish, which tastes as good reheated as

it does freshly baked. The basic recipe is simple, but a variety of

additions is possible. A few suggestions are included in the recipe. Use

all, some, or none - or make up your own. It is also delicious plain,

especially if served with an energetic companion dish, like Southwest

Salad. & #013; & #010;This is one of the easiest main-dish recipes in this book.

It can be whipped up in less than 20 minutes, especially if you have all

the ingredients ready and the cheese grated in advance. (A food processor

fitted with the grating attachment will take care of the cheese in

seconds.) & #013; & #010;If you have some stale tortillas sitting around, this

is the way to employ them. They & apos;ll rejuvenate when combined with the

other ingredients.

</Note>

</RcpE></mx2>

 

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