Fiesta Southwest Casserole

Source: American Artists Gallery House
Bed & Breakfast Inns

Serves: 12
1/2 cup sweet red peppers, finely chopped
1/2 cup sweet yellow peppers, finely chopped
3/4 cup mild green chili (canned or frozen), finely chopped
1 cup mushrooms
2 tsp garlic powder
1/2 cup green onions, finely chopped
1 Tbsp canola or sunflower oil
6 small corn tortillas, cut 1/2 inch strips
18 large eggs
1/3 cup half and half
2 cups cheddar cheese, shredded
1 cup part skim mozzarella cheese, shredded
1 cup fresh tomato, sliced
Paprika

The day before serving, prepare casserole: Spray liberally 15x10x2 baking dish with PAM.

Saute until transparent red pepper, yellow pepper, green chili, mushrooms, green onion and oil. Set aside and allow to cool.

In baking dish, layer half of sautéed vegetable mixture, half of tortilla strips, and half of cheese. Repeat with remaining sautéed vegetables, tortilla strips and cheese.

Pour egg mixture over casserole. Arrange tomato slices on top and sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.

Next morning, heat oven 350 F. Remove plastic wrap from baking dish, sprinkle with paprika and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with salsa or fresh pico de gallo, if desired.