Today I have a Mexican dish for you called Chilaquiles.  This dish is usually served for breakfast or brunch, but I served it up for dinner.  It is a great recipe to use up corn tortillas and salsa.  Think of this dish as a Mexican quiche.  This recipe originates from The Inns at El Rancho Merlita in Tuscon, AZ and is one of their most popular dishes.

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  • 8 eggs
  • 1 cup milk
  • 1 (16 oz.) container cottage cheese
  • 8 oz. cheddar cheese, shredded
  • 8 corn tortillas (6 inch), cut into 1-inch pieces (I cut them using a pizza cutter)
  • 1 (4 oz.) can chopped green chiles, undrained
  • ½ cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • salsa, guacamole, and sour cream - optional for serving
  1. In a bowl, whisk eggs and milk in large bowl until blended. Add cottage cheese, cheddar cheese, cut tortillas, green chiles, cilantro, and green onion; mix well.
  2. Spray 2 (9-inch) pie plates with cooking spray. Divide egg mixture between the 2 pie plates.
  3. Place in the refrigerator for at least 8 hours or overnight.
  4. Preheat oven to 350ºF. Bake, uncovered, for 50 min. or until puffed and golden brown.
  5. Cut into wedges and top with salsa to serve.
  6. Serves 12.

Recipe adapted from Kraft via The Inns at Rancho Merlita.

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