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| Chile, Egg, and Cheese Casserole
1 tablespoon of vegetable oil, divided
1/2 cup of each: chopped green bell pepper, red bell pepper, and yellow bell
pepper
1 cup of chopped onion
2 jalapeno peppers, seeded and minced
12 eggs
1 teaspoon of salt
10 corn tortillas, torn into bits
1 can (14.5 ounces) of diced tomatoes in juice
1 1/2 cup of shredded Cheddar cheese, divided
non-stick cooking spray
1 tablespoon of chopped fresh cilantro
Preheat oven to 400ºF. In large skillet, heat 1/2 tablespoon of vegetable oil over medium high heat. Sauté bell peppers, onion, and jalapenos until tender, about 5 minutes. Meanwhile, in large mixing bowl, combine eggs and salt; stir in tortillas. When vegetables are cooked, stir into egg mixture. Pour remaining oil into skillet; heat over medium heat. Add egg mixture and cook about 2 minutes, or until eggs are halfway cooked; remove from heat. Stir in diced tomatoes in juice and 3/4 cup cheese. Transfer egg mixture to 13x9x2 inch baking dish, lightly sprayed with non-stick cooking spray. Top with remaining cheese. Bake, uncovered, about 25 minutes, or until lightly browned. Sprinkle with cilantro. Serves 8 to 10.
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