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Chile-Cheese Brunch Casserole

May/June 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (11 votes)

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



READER'S COMMENT:
"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. "
Chile-Cheese Brunch Casserole Recipe

Makes: 12 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.

Nutrition

Per serving: 225 calories; 10 g fat (5 g sat, 1 g mono); 96 mg cholesterol; 14 g carbohydrates; 21 g protein; 3 g fiber; 815 mg sodium; 142 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Calcium & Selenium (23% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 medium-fat meat



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