Tana B.- 05:39 pm PDT - Jan 15, 2001 -#5735 of 8762

Mollie Katzen's
CHILAQUILE CASSEROLE*

12 uncooked tortillas (if using frozen, make sure they are defrosted)
2 4-oz. cans diced green chilies
2 to 3 cups grated jack cheese
4 large eggs
2 cups buttermilk
a few dashes salt and pepper

OPTIONAL ADDITIONS

1 to 2 cups cooked pinto beans
1/2 lb. firm tofu (cubed or mashed)
small touches of cumin
1 cup chopped onion, sautéed until soft in 1 T. olive oil
1 to 2 cloves garlic, minced and sautéed in olive oil
1 small zucchini, sliced or cubed, and lightly sautéed in olive oil

(I sauté the onions and garlic until soft in olive oil, add the zucchini and cook until it is soft. To that, I add beans and cumin, and sometimes, but not usually, mashed tofu. I add this mixture in step 3, below.)

1. Preheat oven to 375 degrees. Butter or oil a 2-quart casserole or 9x13 pan.
2. 2) Cut 6 tortillas into bite-sized squares and spread them evenly in the greased pan.
3. Distribute half the chilies and half the cheese over the layer of tortillas. Spread, sprinkle, or place any additional options on top of the cheese.
4. Cut the remaining 6 tortillas into bite-sized pieces and place them on top. Follow with remaining chilies and cheese.
5. Beat the eggs and buttermilk together with salt and pepper. Slowly pour this custard over the casserole.
6. Bake uncovered for 35 minutes at 375 degrees. Serve hot, warm or room temperature.

Preparation time: 20 minutes to prep, 35 to bake

Yield: as many servings as you cut into pieces in the pan (Molly says 4-6 but I think 12 is fair, since you're serving it with other foods and not making it a "main course with a salad" type thing.)

* From Still Life with Menu