Chile-Cheese Brunch Casserole

2 Reviews
From: EatingWell Magazine May/June 1997

Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 6 corn tortillas
  • 5 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.

Nutrition information

  • Per serving: 232 calories; 11 g fat(6 g sat); 2 g fiber; 13 g carbohydrates; 20 g protein; 46 mcg folate; 89 mg cholesterol; 3 g sugars; 0 g added sugars; 484 IU vitamin A; 8 mg vitamin C; 262 mg calcium; 1 mg iron; 789 mg sodium; 243 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Calcium (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 1/2 medium-fat meat

Reviews 2

October 25, 2013
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By: EatingWell User
Delicious I made this for a Wellness Luncheon of 30 people. I tripled the recipe and used reduced fat three cheese Mexican blend for the cheese. I also added McCormick Perfect Pinch Southwest Blend (Salt and MSG free) to up the flavor, although I think it would have been fine without it. Everyone loved it and we have some pretty picky eaters in our crowd. I served it with a mixed greens salad. I always come to eatingwell.com when I do luncheons for our employees and am never disappointed. Pros: Easy to make, tasty
August 13, 2010
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By: EatingWell User
I could only find the regular green chili's so put way less than the recipe called for. I also used Southwest flavor egg beaters and self rising flour. It came out fantastic. Fed it to a group of 8 teenagers who all loved it.