Chilaquile Casserole

[baranduin.livejournal.com]

This is a recipe that I've made for years. It comes from Mollie Katzen's Still Life With Menu Cookbook. It's easy to make and is versatile in that there's plenty of "optional" ingredients you can add or not as you please.



Note: American-style measures with UK volume measures in brackets -- not sure how to convert to grams

• 12 uncooked corn tortillas
  
• 2 4-ounce cans diced green chiles (I usually just use one can and substitute a small can of sliced black olives for the second can of chilies)
  
• 2-3 cupes grated Jack cheese [1-/2c + 4 dsp to 2-1/4c + 6 dsp] (I've also used cheddar or Gouda and it's come out well, depends on what you feel like eating)
  
• a few dashes each salt and pepper
  
• 4 large eggs
  
• 2 cups buttermilk [1-1/2c + 4 dsp]

Optional Additions:

• 1 to 2 cups cooked pinto beans [3/4c + 2 dsp to 1-1/2c + 4 dsp]
  
• 1/2 pound firm tofu, cut in thin slices
  
• small touches of cumin, basil, and/or oregano
  
• 1 cup chopped vegetable of your choice [3/4c + 2 dsp} (onion, mushrooms, zucchini), sauteed until soft in 1 tablespoon butter or olive oil [2-1/2 tsp]
  
• 1 to 2 cloves garlic, minced and lightly sauteed in butter or olive oil

Preheat oven to 375 [5 mark]. Butter or oil a 2-quart casserole or a 9 x 13 inch pan.

Tear 6 tortillas into bite-sized pieces and spread them evenly in the greased casserole.

Distribute half the chilies and half the cheese over the layer of tortillas. Also spread, sprinkle or place any optional ingredients on top of the cheese. (This cookbook is vegetarian, which is why no meat is included as an optional ingredient, but I think this would be delicious with 1/2 pound ground beef sauteed and simmered for a few minutes with half a packet of taco seasoning.)

Tear the remaining tortillas and spread them on top. Follow with the remaining chilies and cheese.

Beat the eggs and buttermilk together with salt and pepper. Slowly pour this custard over the casserole.

Bake uncovered for 35 minutes. This can be served hot, warm or at room temperature. Makes 4-6 servings.

I usually make this with the optional addition of pinto beans sprinkled in the middle or refried beans spread in the middle. The casserole is very savory. You might top it with a little plain yoghurt (or sour cream) and guacomole. Is very nice with a simple green salad.