CHILAQUILE CASSEROLE

      Title: CHILAQUILE CASSEROLE
  Categories: Miamiherald, One dish, Ovolacto, Vegetarian
       Yield: 4 To 6 serve
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
      12    Uncooked corn tortillas
       1 md Anaheim or poblano chili;
            -minced (or 2 4-oz cans
            -diced green chilies)
       2    To 3 cups grated jack cheese
       4    Eggs
       2 c  Buttermilk
            Salt and pepper
 
 MMMMM-----------------------OPTIONAL ITEMS----------------------------
       1    To 2 cups cooked pinto beans
     1/2 lb Firm tofu; thinly sliced
       1 c  Chopped onion, sauteed
       1    To garlic cloves; sauteed
            -minced
       1 sm Zucchini; sliced and sauteed
         ds Cumin, and dried bell pepper
            -or oregano
  
   Preheat oven to 375 degrees F.  Butter or oil a 2-quart casserole or a
   9-by-13-inch pan. Tear 6 tortillas into bite size pieces and spread
   them evenly in the casserole. Spread half the chilies and half the
   cheese over the tortillas. (At this point, spread, sprinkle or place
   any optional items on top of the cheese) Tear the remaining tortillas
   and spread them on top. Follow with the remaining chilis and cheese.
   Beat the eggs and buttermilk together with salt and pepper to taste,
   and pour slowly over the casserole. Bake uncovered for 35 minutes.
   Serve hot, warm or at room temperature.
   
   Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g
   fat(43%), 5.4g fiber, 268mg chol, 657mg sodium
   
   Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian,
   Miami Herald, 11/2/95
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