Tuesday, May 4, 2010

The last recipe from the wedding weekend

This is the breakfast casserole my mom made for Saturday morning.

Chile-Cheese Brunch Casserole
Active Time: 35 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 12 servings

Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.

6 corn tortillas
4 large eggs
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 large egg whites or 1/4 cup dried egg whites reconstituted according to package directions
2 16-ounce containers low-fat cottage cheese
2 1/2 cups shredded extra-sharp cheddar cheese
4 4-ounce cans chopped mild green chiles
1 cup prepared tomato salsa

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.
Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into the prepared baking dish.
Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.

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