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Chile-Cheese Brunch Casserole

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  1 Hour 20 Minutes
  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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Say Cheese!: Cheesy Breakfast and Brunch Dishes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 225
Fat. Total: 10g
Protein: 21g
Carbohydrates, Total: 14g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 96mg
Sodium: 815mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joni Reviewed: 04/03/2011
Ole Fiesta brunch!
This was delish! Also easy since it can be made ahead and frozen. I hosted a "Mexican Fiesta Brunch" Bridal shower and made two: to one we added a can of chopped black olives; the other finely dices & drained canned tomatoes. Decorated the top of one with jalapenos! A definite keeper recipe for my collection.
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