Green Chile and Canadian Bacon Casserole


12 corn tortillas cut into long thin strips
16 slices Canadian bacon each cut into fourths
4 fresh roasted or canned green chilies, peeled seeded and chopped
1c (4 oz) shredded Monterey Jack Cheese
10 eggs
1 c milk any kind
1 c (4 oz) shredded Cheddar Cheese
Salsa and sour cream for topping

Preheat oven to 350 degrees. Coat a 13x9 inch glass baking dish with nonstick cooking spray. Place tortilla strips on bottom of baking dish to cover evenly. Place half of the cut Canadian bacon pieces over the tortillas. Spread the chopped green chilies evenly over the Canadian bacon. Sprinkle the Monterey Jack Cheese over the chilies. In a large bowl, beat together the eggs and milk with a mixer. Pour the mixture evenly over the ingredients in the baking dish. Top with the remaining Canadian bacon. Cover with cheddar cheese. Bake for about 30 minutes. Let the casserole stand 5-10 minutes before serving. Serve with salsa and sour cream.

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