Corn Tortilla Casserole
8 corn tortillas
1 1/2 cup shredded Monterey Jack cheese
1 cup frozen whole kernel corn
4 sliced green onions
2 eggs
1 cup buttermilk
4 oz. can diced green chili peppers
Grease a 2 qt. square baking dish. Tear tortillas into bite size pieces. Arrange half of the tortillas in the dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn and onions. Stir together eggs, buttermilk and chili peppers. Gently pour over tortilla mixture. Bake uncovered at 325 degrees F for about 30 minutes or until a knife inserted near the center comes out clean. Serve warm.
Yield: 4 servings
Nutrition per serving: calories 388, percent calories from fat 42 % (18 g.), sodium 564 mg., cholesterol 146 mg.