“Meatless Monday” Recipe of the Week – Easy Corn Chilaquiles
January 18, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: baking, Cooking, CooksRecipes, Easy Corn Chilaquiles, Food, Jalapenos, Meatless Monday, Ortega Diced Green Chiles, recipes, Shredded Cheddar Cheese, Shredded Monterey Jack Cheese, Tortilla Chips, Vegetarian, Whole Kernel Corn
This week’s “Meatless Monday” Recipe of the Week is Easy Corn Chilaquiles. To make this week’s recipe you’ll be needing ORTEGA Salsa – Homestyle Recipe, Frozen Whole Kernel Corn, ORTEGA Diced Green Chiles, Jalapeños, Tortilla Chips, Shredded Monterey Jack Cheese, and Shredded Cheddar Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html
Easy Corn Chilaquiles
Easy Corn ChilaquilesChilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a ‘poor man’s dish,’ today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.
Recipe Ingredients:
2 (16-ounce) jars ORTEGA Salsa – Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA Diced Green Chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese
Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
2 – Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3 – Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_corn_chilaquiles_recipe.html
“Meatless Monday” Recipe of the Week – Chile Custard Squares
February 3, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: baking, Baking powder, Butter., Chile Custard Squares, Cooking, CooksRecipes, Cottage Cheese, Eggs, Flour, Food, Meatless Monday, Monterey Jack Cheese, Ortega Diced Green Chiles, recipes, Tortilla Chips, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Chile Custard Squares. Start your day off with this week’s recipe of Chile Custard Squares. Made using Eggs, Flour, Baking Powder, Monterey Jack Cheese, Cottage Cheese, Ortega Diced Green Chiles, Butter, and Tortilla Chips. The recipe is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Chile Custard Squares
This tasty southwestern-style egg, chile and cheese casserole makes a great entrée for brunch or dinner.
Recipe Ingredients:
10 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups shredded Monterey Jack or cheddar cheese
2 cups small curd cottage cheese
1 (7-ounce) can ORTEGA Diced Green Chiles
1/2 cup butter, melted
2 cups crushed tortilla chips
Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Combine eggs, flour and baking powder in medium bowl. Add butter, Monterey Jack cheese, cottage cheese and chiles and butter; stir well. Spoon into 13x9x2-inch baking pan. Top with tortilla chips.
3 – Bake for 15 minutes; reduce oven temperature to 350°F (175°C). Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into squares.
Makes 12 servings.
https://www.cooksrecipes.com/breakfast/chile_custard_squares_recipe.html
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