Preparation / Directions:
*I used 1/2 lb of a mixed Tex-Mex blend and 1/2 lb of a Mexican white farmer cheese *next time I will increase the milk to give a more custardy texture rather than the scrambled egg texture *I used cayenne
Remove and discard seeds from the chiles. Lay half the chiles in the bottom of a well greased 9x13" baking dish. Top with half the tortilla strips and half the cheese. Arrange the tomato and onion slices atop; sprinkle with 1/2 of the minced garlic. Repeat the layers, using the remaining chiles, tortillas and cheese.
Beat the eggs, milk, salt, pepper, cumin and remaining minced garlic; pour evenly over the casserole and sprinkle lightly with paprika/cayenne.
Bake uncovered at 350 degrees until puffy and set in the center whenlightly touched (about 45 minutes). Let stand for about 10 minutes before cutting into squares.
I served this with avocado slices, red salsa and a little sour cream. Very yummy. Definite keeper.
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