Tortilla CasserolePrep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
- 10 corn tortillas, cut into 1-inch squares
- 6 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 to 3 jalapeños, seeded and minced
- 1 tsp dried epazote
- 1/2 cup water
- 3 oz cheddar or Monterey Jack cheese, shredded
Preheat oven to 350° and lightly pan spray a baking sheet. Spread tortilla squares over prepared sheet and toast for 20 minutes, or until no longer pliable.
In a large skillet, cook onions and jalapeños in 2 tablespoons water for 5 minutes, or until softened.
Add tomatoes, epazote, and remaining water, and cook over medium high heat for 10 minutes, or until tomatoes begin to break down.
Cover with tortilla squares, sprinkle with cheese, reduce high to low, and cook, covered, for 5 minutes, or until cheese melts.