This Chilaquiles Torte truly makes a beautiful presentation at the table. And as gorgeous as it is, it tastes even better!
What You Need
Original recipe yields 8 servings
12 egg s
1 cup green salsa, divided
3/4 cup milk
4 cups tortilla chips
1-1/2 cups KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA, divided
3 green onions, chopped, divided
1 plum tomato, seeded, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Whisk eggs, 3/4 cup salsa and milk in large bowl until well blended. Stir in chips, 1 cup cheese and 1/4 cup onions; cover. Refrigerate at least 8 hours.
Heat oven to 375ºF. Cover outside of 9-inch springform pan with heavy-duty foil; spray inside with cooking spray. Pour egg mixture into prepared pan.
Bake, uncovered, 45 min. or until center is set. Top with remaining cheese; bake 5 min. or until cheese is melted.
Top with remaining onions and tomatoes. Serve with remaining salsa and sour cream.
Serve with fresh fruit, such as sliced orange wedges, strawberries and grapes.
Add chopped jalapeño or serrano chiles (seeded if desired) to the egg mixture for an extra kick!
Recipe is best when made ahead. However, it can be assembled and baked immediately. Tortilla chips will be a bit crunchier.
Prepare using red salsa.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.