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Take Back the Kitchen: Jalapeno, Cheddar and Corn Tortilla Casserole

Looking for a way to use up those leftover corn tortillas from Taco night? How about that little bit of pancake batter from breakfast? Using them both for this Mexican-y breakfast or lunch will keep waste away and will delight your senses. Serve with a spicy salsa and enjoy!

Jalapeno, Cheddar and Corn Tortilla Casserole:
1/4 cup prepared healthy pancake batter, preferably multigrain
7 eggs, beaten
2 oz. grated cheddar cheese, sauteed in a bit of olive oil
1/2 of one chopped jalapeno pepper
2 soft corn tortillas, torn into one inch pieces
1/2 tsp kosher salt
1/4 tsp pepper
butter to butter pan or olive oil spray

Preheat oven to 350 degrees
In a large bowl, combine pancake batter, eggs, salt , pepper and sauteed jalapenos
In an 8X8" baking pan, spray with an olive oil spray or butter the pan and pour in egg mixture
sprinkle in grated cheese and torn up tortillas and give a little stir
Place baking pan in the oven and bake for 35-40 minutes or until knife comes out clean
erve with pineapple salsa or any salsa and hot sauce

Posted in: *Recipes, Blog, Take Back the Kitchen on 03/21/2013


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