Double Corn Tortilla Cassarole
- 8 each flour tortillas
- 1 1/2 cups monterey jack cheese shredded
- 1 cup corn frozen
- 4 each scallions, spring or green onions sliced
- 2 large eggs
- 1 cup buttermilk
- 4 ounces hot chili peppers diced
- 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 325F (160C).
- oven about 30 minutes or until a knife inserted near the center comes out clean.
- Serve warms.
flour tortillas, corn frozen, scallions, eggs, buttermilk, hot chili peppers
Taken from recipeland.com/recipe/v/double-corn-tortilla-cassarole-39987 (may not work)