CHILE CHEESE CASSEROLE
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.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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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Richard Lamar Oliver
[email protected]This casserole is a great way to use up leftover chili. It's also a great dish to make for a potluck or a party.
Waqar Karbalai
[email protected]I've made this casserole several times and it's always a hit. It's so easy to make and it's always delicious.
mrisho chembea
[email protected]This is one of my favorite casserole recipes. It's so easy to make and it's always a hit with my family and friends.
Jawad Khaa
[email protected]I'm always looking for new casserole recipes, and this one definitely fits the bill. It's easy to make and it's always a crowd-pleaser.
Cheryl Proffitt
[email protected]This casserole is perfect for a potluck or a party. It's easy to make ahead of time and it always gets rave reviews.
Gaylyne Blewett
[email protected]I love how versatile this recipe is. I've made it with different types of chili, cheese, and cornbread, and it's always delicious.
Naresh Saud
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
stephanie dc
[email protected]I'm not a big fan of chili, but this casserole was surprisingly good. The cornbread topping was especially delicious.
Baba Dikwari
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavor was nice. However, I think it could have been better if I had used a different type of cheese.
Yvonne Maddock
[email protected]This recipe was a disaster! The cornbread topping didn't cook all the way through, and the casserole was way too spicy for my kids.
Henry Bassey
[email protected]This casserole was a little bland for my taste. I think I would add more chili powder and cumin next time.
Rhiann Manalang
[email protected]This is a great recipe for a quick and easy weeknight meal. I used ground turkey instead of beef, and it turned out just as good.
TEKENDRA ROKAYA
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a little bit of diced jalapeño to give it a bit of a kick.
Kavishka dhananjaya Sri
[email protected]This casserole was a hit with my family! The combination of the chili, cheese, and pasta was perfect, and the cornbread topping added a nice crunch. I will definitely be making this again.