Great pot-luck dish!

•6 corn tortillas 6-7 inches
•1 Tbls. vegetable oil
•1/2 cup finely chopped onion
•3/4 pound jalapeno jack cheese grated
•2 cans or 14 oz. whole green ortega chiles, drained
•1/2 cup chopped cilantro
•4 large eggs
•2 tablespoons masa harina{Mexican corn flour} or all purpose flour

•Stack tortillas and cut into about 1 inch squares
•In a lkarge {11-12 inch} fry pan, combine 1 teaspoon oil and the onion. Saute the onion until limp, about 3 minutes. Turn the heat to high and put in the tortilla pieces and cook, stirring until they begin to brown {about 8-10 minutes}.

•Spread tortilla and onion mixture in an 8x12 inch baking dish to about 2 inches deep.

•Shred 2 cups of cheese. Sprinkle one cup over the tortilla mixture. Cut remaining lcheese into 1/4 inch strips.

•Drain the chiles and stuff equally with the cheese sticks. Place the stuffed chiles in an even layer over the top of the tortilla layer. Ssprinkle the chiles with the chopped cilantro.

•Separate the eggs and whip the whites in a mixer until the form soft peaks. Set this aside.

•With the unwashed beaters you can now beat the yolks on high speed for about 2 minutes. Beat half of the whites in with the yolks and then fold the remaining whites ino the mixture and pour over the chiles. Top the egg mixture with the remaining grated cheese.

•Bake in a 375 degree oven until the topping is golden brown and feels firm when lightly touched {about 15 minutes}. Cut into serving size squares and scoop fom the casserole to serve.

Per serving 358 calories, 60% 216 cal. from fat; 20 g protein; 24g fat {11 sat. fat}, 17 g carohydrates {1.9 g fiber}; 854 mg. sodium; 202 mg. cholesterol.

Please report any bad links..Thanks, Buzz


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