• 1   
    large onion, chopped (1 cup)
  • 2   
    cloves garlic, minced
  • 1   tablespoon 
    vegetable oil
  • 12  6  inches 
    corn tortillas, cut into 1-inch pieces
  • 2   cups 
    shredded Monterey Jack cheese (8 ounces)
  • 2  4  ounce can 
    diced green chile peppers, undrained
  • 4   
    eggs, lightly beaten
  • 2   cups 
    buttermilk or sour milk*
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 1/8  teaspoon 
    ground cumin
  • 1/8  teaspoon 
    dried oregano, crushed
    Refrigerated prepared salsa (optional)
Preheat oven to 375 degrees F. In a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
Meanwhile, grease a 2-quart rectangular baking dish. Spread half of the tortillas in the bottom of the prepared baking dish. Top with half of the cheese and 1 can of the chile peppers. Sprinkle with onion mixture. Top with the remaining tortillas, cheese, and chile peppers.
In a large bowl, combine eggs, buttermilk, salt, black pepper, cumin, and oregano. Pour evenly over ingredients in dish.
Bake, uncovered, for 35 to 40 minutes or until center is set and edges are lightly browned. Let stand for 15 minutes before serving. If desired, top with salsa. Makes 8 servings.
  • *Test Kitchen Tip: To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.
Nutrition information
Per Serving: cal. (kcal) 284, Fat, total (g) 15, chol. (mg) 133, sat. fat (g) 7, carb. (g) 25, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 15, vit. A (IU) 583.08, vit. C (mg) 11.22, Thiamin (mg) 0.09, Riboflavin (mg) 0.36, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.22, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 507, Potassium (mg) 291, calcium (mg) 363.48, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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