Photo: Chile Cheese Casserole Recipe
Notes
This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.
Ingredients
- Cooking spray
- 4 cups baked tortilla chips, 2 1/2 ounces
- 6 egg whites
- 4 large eggs
- 1/4 cup skim milk
- 3/4 teaspoon ancho chili powder
- 1/8 teaspoon freshly ground black pepper
- 1 (4-ounce) can mild chopped green chiles
- 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
- 1/2 cup shredded sharp Cheddar cheese, about 2 ounces
- 1/2 cup shredded pepper jack cheese, about 2 ounces
- 1/2 cup prepared green salsa verde
- Reduced-fat sour cream, optional
Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
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Nutritional analysis per serving: (without optional sour cream)
Calories 202; Total Fat11g (Sat Fat 5.1g, Mono Fat 3g, Poly Fat .7g) ; Protein 14g; Carb 13g; Fiber 1g; Cholesterol 159mg; Sodium 415mg
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By candl1997-41356
La Mesa, 43
on January 29, 2012
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This was a hit, but I took note of the previous comments. I used twice as much chips, 5 whole eggs, did not measure the cheese or the cilantro, and used canned chilies with tomatoes rather than plain chilies, with a fresh chili added for good measure. I also made fresh guacamole to top it. I did also add a can of chicken, since I was cooking for 2 guys with hangovers! I did need to cook it at least 10 minutes longer, but it was definitely worth it, and I will be making it again.
By camohn
New Providence,PA
on January 21, 2012
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It was OK. I make something similar and the family liked my version better/this won't be a keeper for us.
By BDMinLaguna
Laguna beach
on October 11, 2011
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Dish was okay. Agree with other reviewers comments about lack of flavor.
I added onions and jalapenos but it didnt seem to do much for taste.
I'd really like it to work, will try again, add more stuff and cook less than the 30 minutes outlined...it was a little dry.
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