Chilaquiles (From New Moosewood Cookbook)
 Recipe)
- Number of Servings: 4
Ingredients
8 corn tortillas1 large onion2 large green peppers2 serrano peppers3 garlic cloves2 16-oz can refried beans2 cups salsa or hot sauce 1 cup low-fat cheddar cheese1/3 cup spanish olives
Saut� the onions until they are translucent. Add the peppers and continue to saut� until the peppers soften. Stir occasionally. To assemble the casserole, line the bottom of a well-oiled 12 X 12-inch casserole dish with broken tortillas or tortilla chips. Then spread on a thick layer of refried beans. Cover the bean layer with the saut�ed onions and peppers. Sprinkle on the chopped olives, if desired. Ladle on the hot sauce. Top with the grated cheddar.
Bake covered at 375� for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.
Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLY2977.
Bake covered at 375� for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.
Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLY2977.
Nutritional Info Amount Per Serving
- Calories: 431.4
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,048.4 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 9.8 g
- Protein: 22.8 g
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