Tortilla and Cheese Casserole elink 9.05.19

Source

Ceres Kitchen Project

Ingredients

Display units in Metric

Yields 1/2 hotel pan originally 1/2 hotel pan

6	ounces	tortillas, corn
¹⁄₂	cup	Onions Yellow, Fresh, Diced, Small Dice
2 ¹⁄₂	cup	Peppers Red, Fresh, Diced
6	cloves	garlic, minced
2 ³⁄₄	cup	Cheese Cheddar, Pre-Shredded
2 ¹⁄₄	cups	COOKED beans of choice *( 1/3 cup dry = @ 2/3 to 1 cup cooked (not in original recipe)
9		each Egg Fresh, Large
2	cup	Yogurt (or Kefir) Plain (reduced from 3 1/3)
1	teaspoon	Salt Sea Salt
¹⁄₂	teaspoon	Pepper Black, Freshly Ground
¹⁄₈	teaspoon	ground cumin
¹⁄₈	teaspoon	smoked paprika
¹⁄₈	teaspoon	chili powder
¹⁄₂	bunch	fresh cilantro, chopped

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 350 degrees F. Grease _________________ hotel pans

Heat a heavy bottom pan and add oil and immediately add onions. Saute, stirring, for a minute or so then add peppers. Saute, stirring, for about 5 minutes until peppers are soft, add garlic, sauté until fragrant, another minute or 2. Do not brown them much; adjust heat as you go so they don’t burn. Spread out on sheetpan to cool.

Cut tortillas into 6 triangles and spread half the pieces evenly in the bottom of your pan.

Distribute half the pepper/onion mix and half the cheese over the tortillas.

Repeat with the remaining tortillas, then the remaining chiles and beans.

Whisk together the eggs, yogurt (kefir), salt and pepper. Pour this mixture slowly and evenly over the casserole.Tap on counter to settle all liquid and eliminate bubbles. Top with remaining cheese.

Bake covered with foil (on LOW FAN if available) for 25 minutes, remove foil and bake another 10-12 minutes or until firm and lightly browned. Chill well before cutting.

Clean your work area and anything you used to complete this recipe.

NOTES

Many chiles (or blends of chiles) can be used in place of bells: anaheim and poblanos are fairly spicy, yellow banana chiles are mild.

Cut full hotel pans 3x6 for 18 portions or 4x4 for 16 portions.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 350 degrees F. Grease _________________ hotel pans
Heat a heavy bottom pan and add oil and immediately add onions. Saute, stirring, for a minute or so then add peppers. Saute, stirring, for about 5 minutes until peppers are soft, add garlic, sauté until fragrant, another minute or 2. Do not brown them much; adjust heat as you go so they don’t burn. Spread out on sheetpan to cool.
Cut tortillas into 6 triangles and spread half the pieces evenly in the bottom of your pan.
Distribute half the pepper/onion mix and half the cheese over the tortillas.
Repeat with the remaining tortillas, then the remaining chiles and beans.
Whisk together the eggs, yogurt (kefir), salt and pepper. Pour this mixture slowly and evenly over the casserole.Tap on counter to settle all liquid and eliminate bubbles. Top with remaining cheese.
Bake covered with foil (on LOW FAN if available) for 25 minutes, remove foil and bake another 10-12 minutes or until firm and lightly browned. Chill well before cutting.
Clean your work area and anything you used to complete this recipe.
NOTES
Many chiles (or blends of chiles) can be used in place of bells: anaheim and poblanos are fairly spicy, yellow banana chiles are mild.
Cut full hotel pans 3x6 for 18 portions or 4x4 for 16 portions.

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