Monday, January 16, 2017

"Meatless Monday" Recipe of the Week - Easy Corn Chilaquiles

This week's "Meatless Monday" Recipe of the Week is,  Easy Corn Chilaquiles. You'll find various versions of this on many sites, I went the on on the CooksRecipes website. Perfect for any meal of the day. At the Cooks site you'll find recipes to satisfy any Taste or Cuisine! Enjoy and Eat Healthy in 2017!

Easy Corn Chilaquiles

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.

Recipe Ingredients:

2 (16-ounce) jars ORTEGA Salsa - Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA 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

Cooking Directions:

1 - Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 - 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.
3 - 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.

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