Chilaquile Casserole
| Yield: | 4 To 6 serve |
| Categories: | Ovo-Lacto, Vegetarian |
| FORMATTED BY LISA CRAWFORD | ||
| 12 | Uncooked corn tortillas | |
| 1 | md | Anaheim or poblano chili; minced (or 2 4-oz cans diced green chilies) |
| 2 | To 3 cups grated jack cheese | |
| 4 | Eggs | |
| 2 | c | Buttermilk |
| Salt and pepper | ||
| OPTIONAL ITEMS | ||
| 1 | To 2 cups cooked pinto beans | |
| 1/2 | lb | Firm tofu; thinly sliced |
| 1 | c | Chopped onion, sauteed |
| 1 | To garlic cloves; sauteed minced | |
| 1 | sm | Zucchini; sliced and sauteed |
| ds | Cumin, and dried bell pepper or oregano |
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