Chile and Tortilla Soufflé
Rating:
★★★★★ 1 vote
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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
- 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.
About Chile and Tortilla Soufflé
Course/Dish: Breakfast Casseroles, Eggs
