Recipe - Chiliquiles Casserole

8 lg Eggs beaten
1 cup Milk
1 Container (16 oz)
Californiastyle co
(or oldfashioned)
1 cn (8One half oz) creamstyle corn
1 cn (4 oz) chopped green
Chilies with their l
Three fourths teaspoon Salt
One half teaspoon Freshly ground pepper
1/8 teaspoon Ground red pepper
1 pack (8 oz) shredded Cheddar
And mozzarella chees
6 Corn tortillas (6 in.)
Cut
Into 1/2inch strips
FRESH SALSA:
1 cup Diced plum tomatoes
1 Avocado minced
One fourth cup Chopped fresh cilantro
One fourth cup Sliced green onions

Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in large
bowl. Stir in cheese and tortilla strips. Pour into shallow 2One half or
3quart casserole. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees. Bake casserole 1 to 1One fourth hours or until
center is set. Cool 20 minutes. Spoon salsa on top. Makes 8 servings.
Salsa: Combine all ingredients in small bowl.

COMMENTS: If you haven't decided what to serve for Father's Day brunch, try
this. It is a doahead southwestern entree featuring cheese, tortillas and
eggs seasoned with green chilies. Prepared salsa can be used instead of
fresh.

370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg
cholesterol.

Source: Ladies' Home Journal March, 1993 Reformatted for Meal Master by:
CYGNUS, HCPM52C & C.MINEAH

Recipe By :
Cross TMPJ72B MAIN INGREDIENTS:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip