Chilaquiles were created by thrifty cooks
looking for a creative way to use leftovers. Although chilaquiles
was once referred to as a 'poor man's dish,' today it is eagerly
enjoyed by everyone. This cheesy tortilla casserole can be served
for brunch with eggs and refried beans.
Easy
Corn Chilaquiles
- 2 (16-ounce) jars tomato
salsa
1 cup whole-kernel frozen corn
1 (7-ounce) can diced green chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips - divided use
3 cups shredded Monterey Jack cheese - divided use
1/2 cup shredded cheddar cheese
- Preheat oven to 375°F
(190°C). Lightly grease 2-quart casserole.
- Combine salsa, corn, chiles
and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2
cups salsa mixture and 1 cup Monterey Jack cheese in bottom of
prepared casserole. Repeat layers 2 more times ending with cheese.
- Bake for 40 to 45 minutes
or until bubbly and cheese is melted; top with cheddar cheese.
Bake for an additional 5 to 10 minutes or until cheese is melted.
Cool on wire rack for 5 to 10 minutes. Top with green onions
and sour cream, if desired.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
