This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.
Chile Cheese Casserole
- Nonstick cooking spray
- 4 cups baked tortilla chips, 2 ½ ounces
- 6 egg whites
- 4 large eggs
- ¼ cup skim milk
- ¾ tsp ancho chili powder
- ⅛ tsp freshly ground black pepper
- 1 (4-ounce) can mild choppes green chiles
- 1 tbsp choped fresh cilantro leaves, plus whole leaves for garnish
- ½ cup sheredded sharp cheddar cheese, about 2 ounces
- ½ cup prepared green salsa verde
- Reduced-fat sour cream, optional
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
- Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.