Chile and Tortilla Soufflé

Chile And Tortilla Soufflé

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Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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
  • ·
    salsa

How to Make Chile and Tortilla Soufflé

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Chile and Tortilla Soufflé

Course/Dish: Breakfast Casseroles Eggs



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