Recipe - Double Corn Tortilla Cassarole

8 Tortillas, Corn
1 One half cup Monterey Jack Cheese;
Shredded
1 cup Frozen Corn Kernels
4 Green Onions; Sliced
2 Eggs
1 cup Buttermilk
1 4 Oz Can Chili Peppers;
Diced

Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.

Makes 4 servings.
NOTES : The double dose of corn comes from the corn tortillas and whole
kernal corn. Serve this tangy homestyle dish with your favorite
salsa or picante sauce.