Corn Tortilla Casserole with Queso

Ingredients

• 4 eggs
• 1 cup milk
• 1 cup Desert Pepper Chile Con Queso
• 1 cup shredded Mexican cheese blend
• 2 green onions (thinly sliced, reserve green tops for garnish)
• 1 tablespoon chopped fresh cilantro (plus additional for garnish)
• 4 corn tortillas, finely chopped (5 to 6-inch)
• 2 tablespoons melted butter ( plus additional for greasing pan)
• 4 strips thick cut smoked bacon (cooked and crumbled)

Instructions

1. 1

   Heat oven to 375F. Lightly coat an 8-inch square baking dish with butter.

2. 2

   In a large mixing bowl, whisk eggs, milk, queso until blended. Stir in half of the shredded cheese, green onions and cilantro.

3. 3

   In another bowl, toss tortilla pieces with melted butter to coat. Add to the queso mixture.

4. 4

   Pour mixture into prepared baking dish. Sprinkle top evenly with remaining cheese and bacon.

5. 5

   Bake for 40 to 50 minutes or until golden brown, puffed and set.

6. 6

   Let cool for 10 minutes before cutting and serving. Garnish with green onion tops and fresh herbs.