Pop the confetti! Crank your favorite tunes! Gather all your friends! It’s time for a Fiesta Tortilla Bake! Every good gathering becomes even better when there is amazing food involved. This double cheesy, extra fluffy Tex-Mex bake is dancing with juicy tomatoes, sweet corn, and tender kale. No need for anyone to bring a bag of chips, either, because they’ll find plenty of salty, crunchy tortilla chips ready for them to dig in right on top of it all! Party over here. Woo-woo! Party over there. Woo-woo! No, the party will be wherever Fiesta Tortilla Bake is! Woo-woo!
Ingredients
- 4 large eggs
- 1/4 cup half-and-half or milk
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro, finely chopped
- 1 cup Mexican cheese blend, shredded
- 1 cup goat cheese, crumbled
- 2 cups kale, thinly sliced
- 1 1/2 cups tomatoes, chopped
- 1/2 cup corn
- 4 cups tortilla chips
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a bowl, whisk the eggs, the half-and-half, and the salt together.
Step 3 –Stir the cilantro, the Mexican cheese blend, and the goat cheese into the egg mixture.
Step 4 –In a large bowl, combine the egg mixture with the kale, the tomatoes, the corn, and the tortilla chips. Toss to coat.
Step 5 –Add the egg and veggie mixture into a 2-2 1/2-quart baking dish.
Step 6 –Cover the dish and bake until the egg sets and the cheese melts, about 30-35 minutes.
Step 7 –Carefully uncover the dish and bake until the top is golden brown, about 5 minutes.
Step 8 –Serve.
