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| Yield: |
| 12 |
| Ingredients: |
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420 g
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Green chiles, mild, chopped |
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6
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Corn tortillas, cut into 1/2" strips |
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0.5 kg
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Italian sausage, bulk, hot, cooked and drained |
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2 cup
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Monterey Jack cheese, shredded |
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1/2 cup
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Milk |
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8 lrg
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Eggs |
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1/2 tsp
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Salt |
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1/2 tsp
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Garlic salt |
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1/2 tsp
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Onion salt |
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1/2 tsp
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Ground cumin |
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1/2 tsp
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Fresh ground black pepper |
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2 lrg
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Tomatoes, sliced |
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Paprika |
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1/2 cup
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Light sour cream, optional |
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Salsa |
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| Method: |
The day before serving, prepare casserole: Brease 13-by 9-inch baking dish anbd layer half of chilies, half of tortilla strips, half of sausage, and half of cheese. Repeat with remaining chilies, tortilla strips, sausage, and cheese.
In medium-size bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin, and pepper until well mixed; pour over casserole. Arrange tomato salices on top; sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
The next day, heat oven to 350 F. Remove plastic wrap from baking dish and bake casserole 45 to 55 minutes or until set in center and eedges are lightly browned. Serve with light sour cream and salsa, if desired.
NOTES : Start 24 hours ahead.
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