Chile and Tortilla Soufflé
Featured Pinch Tips Video
- 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
1Preheat 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.
2Whisk eggs, milk, salt, garlic salt and pepper in bowl. Pour evenly over tortilla layers.
Bake for 30 minutes. Serve with salsa. Makes 10 servings.