Chilaquile Casserole

Alexis officially gets credit for exposing me to chilaquiles from her post here on RFL, but the first time I actually ate them was at Rudy's Can't Fail Cafe in Emeryville (across from PIXAR). They are delicious and I crave them all the time. So I was pretty ecstatic when I found a recipe for a casserole version in one of Mollie Katzen's books - Still Life With Menu. It's super simple and easy to improvise on. Don't be afraid of the casserole, either. I've nostalgically come to love them in the last year, even though I hated them as a kid. So throw on an apron and whip this tasty dinner/breakfast/lunch/midnight snack up!

What's in it

12 corn tortillas

2 4oz cans chopped green chiles

3 C grated jack cheese

salt and pepper

4 eggs

2 C buttermilk

Optional additions

1-2 C pinto beans

1-2 C corn

1/2 lb firm tofu, cut in thin slices

1 C chopped and sauted onion

1 small zucchini cubed and sauted

How it's made

Preheat oven to 375 degrees and butter a 9x13-inch pan.

Tear 6 tortillas into bite sized pieces and layer on the bottom of the pan. Distribute half the chiles and half the cheese on top (and any additional ingredients).

Tear the rest of the tortillas and sprinkle on top, then follow with the remaining cheese and chiles, etc.

Beat the eggs and buttermilk with the salt and pepper and pour on top of the casserole.

Bake for 35 minutes uncovered. Serve hot, warm or at room temperature.