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.

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About Chile and Tortilla Soufflé

Course/Dish: Breakfast Casseroles Eggs



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