Chile And Tortilla Soufflé Recipe

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Chile and Tortilla Soufflé

Lynnda Cloutier


This easy to make dish is perfect for brunch. Source unknown

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6 medium flour tortillas cut in half
4 (3 oz) cans diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
5 eggs, beaten
2 cups milk
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper

Directions Step-By-Step

Preheat oven to 350
Layer tortillas, chiles, and Monterey Jack and cheddar cheeses, 1/3 at a time in a 9 x 13 inch baking dish.
Whisk eggs, milk, salt, garlic salt and pepper in bowl. Pour evenly over tortilla layers.
Bake for 30 minutes. Serve with salsa. Makes 10 servings.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs