Chile Tortilla Eggbake

I mention chiles, cheese, eggs and tortillas and everyone wants the recipe! It's no surprise, considering most of us at potluck also wanted the recipe to the chile tortilla eggbake that Katie made. She was kind enough to share the recipe with us, and now I'm sharing it with all of you.

Picture from Catherine Newman's blog. We ate Katie's dish too fast - no time for a photo!

The recipe comes from blogger Catherine Newman, and you can find more about it here. It looks easy enough and I'm pretty certain I'll be trying my own hand at it soon. (I've included an edited version of the recipe here. Check out Catherine's blog for the longer version!)

Chile Tortilla Eggbake
Serves 8
Active time: 10 minutes; total time, 10 minutes + overnight + 45 minutes

6 flour tortillas, soft-taco size                                                                                                           

3-4 small cans of chopped green chiles, drained and rinsed in a sieve                                   

1 pound grated cheese                                                                                                             

5 eggs, beaten

2 cups milk                                                                                                                               

1 teaspoon kosher salt 

Grease a 9- by 13-inch baking dish.

Cover the bottom of the dish with tortillas overlapping as little as possible. You will use 2 tortillas per layer: Sprinkle the tortillas with 1/2 of the chiles and 1/3 of the cheese, then add another layer of tortillas and top it with the rest of the chiles and another 1/3 of the cheese. Add the final layer of tortillas, sprinkle it with the remaining cheese, and then whisk together the eggs, milk, and salt in a bowl, and pour this over the whole casserole.


Cover and refrigerate overnight.


In the morning, heat the oven to 350 and get the casserole out of the fridge. Let come to room temperature. Bake for 35 minutes, if you remembered to let it warm up a little first--and more like 45-50, if you put it in cold. When done it will be gloriously browned around the edges, and it will jiggle not at all or just the tiniest bit in the center when you, um, jiggle it.


Let it sit 5 or 10 minutes before cutting it, so that it has time to set up. If you cut into it, and it's very obviously not cooked through, then pop it back into the oven for 10 more minutes.

As we sat around eating the eggbake we all mused about what other dishes we would make in an ideal meal with it.  For starters, we all agreed that the eggbake would be the perfect brunch food. Some thought that various pork products would compliment it well, and I went out on a limb suggested that fruit salad would be a nice light side. Either way, there was universal appeal to the idea that a mimosa would be an excellent drink accompaniment.

With new years eve on the horizon, I'm always looking for something new to try and this looks like something easy I can make the night before and wake up in 2011 with nothing more to do than pop it in the oven and start mixing the orange juice and champagne!