Chilaquiles - a casserole with crispy chips, cheese and egg

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 202, total fat 11 G., saturated fats 5.1 G., proteins 14 G., carbohydrates 13 G., fiber 1 G., cholesterol 159 mg, sodium 415 mg, sugar - G.

Bake a simple Mexican-style breakfast casserole made with eggs, crispy corn tortillas, cheese, and mildly flavored canned chili peppers. Because some of the eggs are replaced with egg whites and the tortillas are baked in the oven instead of in oil, the casserole is low in fat but still incredibly flavorful. A little shredded cheddar and pepper jack cheese gives it a delicious golden crust. Serve with low-fat sour cream and salsa verde, a Mexican green sauce made with tomatillos, for an even more Southern flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups baked tortilla chips, 75g
Protein of 6 eggs
4 large eggs
1/4 cup skim milk
3/4 teaspoon ground ancho pepper
1/8 tsp ground black pepper
1 tbsp chopped cilantro + whole leaves for serving
0.5 cups grated sharp cheddar, about 60 g
0.5 cup grated pepper jack cheese, about 60 g.
0.5 cup salsa verde sauce
1 can (120g) canned mild-flavored chopped green chili peppers
Low-fat sour cream (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, cheddar cheese, pepper jack cheese, eggs, milk, salsa sauce, ancho pepper, chips

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Lightly spray a 2-quart rectangular baking dish with cooking spray. Coarsely crush the chips with your hands and arrange half of them in the bottom of the prepared dish.
In a large bowl, whisk together the egg whites, eggs, milk, ancho chili, and black pepper. Stir in the chopped chili peppers, chopped cilantro, and 1/4 cup each cheddar and pepper jack cheeses; pour into the pan. Top with the remaining chips.

Bake until the casserole is set around the edges but still slightly runny in the center, 20 to 25 minutes.
Sprinkle 1/4 cup of the remaining cheeses on top and continue baking until the cheese is melted and the casserole is set in the center, about 10 minutes. Let stand for 10 minutes. Serve with salsa and sour cream, if using. Sprinkle with cilantro leaves.

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