A cross between Tortilla Pie and Quiche, this combination of corn tortillas, eggs, queso fresco and assorted veggies is soft, make-aheadable, and delicately tasty. I had a serious Mole craving this week and this was the perfecto side to all that rich, chocolately sauce. Try it as a brunch side with scrambled eggs! Or even go nuts and stick a fried egg on top (or in between layers, ooooooh)!
20 corn tortillas, soft taco size
1/2 cup sour cream
1/4 cup milk
Salt and pepper
1/2 pound queso fresco, sliced thin
1 poblano pepper, roasted, peeled, sliced
1 zucchini, slced to rounds
2 cloves garlic
6 leaves epazote, minced
Parsley and chives, 1 tablespoon each, minced
Preheat oven to 375f.
In a skillet, saute your garlic, epazote, parsley and chives in 2 tablespoons olive oil and lay the zucchini in the pan in a single layer. Press them down with a spatula, cover, and sear over high heat 2 minutes. Flip and get the other side. Remove to plate to cool.
Grease a 9 x 4 inch loaf pan or baking pan. Tear your tortillas into triangles. On the bottom, layer 12-14 pieces of tortilla in a complete layer - scatter poblano pepper over. Layer more tortilla pieces, then the queso fresco in a single layer. More tortilla pieces, then the zucchini. Use up your tortillas for the top layer.
Whisk or blend eggs, sour cream, salt, milk, and pepper in a bowl and carefully, slowly pour over the casserole, letting the mix trickle through the layers. Let sit 20 minutes to absorb a tad bit.
Bake for 30-40 minutes, until center has puffed. Cool.
We noshed our CP with Tofu Mole - fried blocks of marinated tofu stuffed with roasted Pepitas, a little queso, and diced mushrooms, atop a ladleful of this well-loved mole recipe. A little sour cream on top of the Chilaquile Pie was the finishing touch - a filling, delicious meal.