| Cuisine: Mexican | Type: Main Course | Serves: 12 |
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Source:
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 corn tortillas 4 large eggs 1/3 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 6 large egg whites 2 pints low-fat cottage cheese 2-1/2 cups grated extra-sharp Cheddar cheese 4 4-oz. cans chopped green chiles 1 cup prepared tomato salsa |
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Instructions:
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1. Preheat oven to 350°F. Lightly oil a 9-by-13-inch baking dish or coat with cooking spray. 2. Toast tortillas. Cut tortillas into 1-inch-wide strips. 3. In a large mixing bowl, whisk 2 whole eggs until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into prepared baking dish. 4. Bake for 40 to 50 minutes, or until set in the center and golden on top. Let cool 5 to 10 minutes. Cut into squares. Serve with salsa. (The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.) |
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Related recipes:
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None |
2005-05-01