Ingredients Jump to Instructions ↓

  1. 6 corn tortillas

  2. 5 large eggs

  3. 1/3 cup all-purpose flour

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 6 large egg whites, or 1/4 cup dried egg whites reconstituted according to package directions

  7. 2 16-ounce containers low-fat cottage cheese

  8. 2 1/2 cups shredded extra-sharp Cheddar cheese

  9. 4 4-ounce cans chopped mild green chiles

  10. 1 cup prepared tomato salsa

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

  2. Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.

  3. Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into the prepared baking dish.

  4. Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.


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