Chile and Tortilla Soufflé

Name: Chile and Tortilla Soufflé
Yield: 0
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

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By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Chile and Tortilla Soufflé

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.

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About Chile and Tortilla Soufflé

Course/Dish: Breakfast Casseroles Eggs

Green Chili Breakfast Tortilla Cups

French Toast Souffle

Chile Rellenos Breakfast Casserole

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