Yesterday I did this…
Woah Jackie Warner, you seriously don’t mess around do you.
Today I’m having trouble walking down stairs, or just walking in general, but whatever. Tomato-tomahhhto.
Not everyday a workout gets that type of serious, right? Loved it.
Plus it’s nothing that a little kitchen therapy couldn’t cure, you know what I’m sayin’ 😉
Plus the homemade corn tortillas I made yesterday were just screaming my name from the fridge.
I tried to resist. I swear. They have a power over me.
This is a recipe that I’ve had on my “to-make” list for some time now (is anyone else’s to-make list like a mile long too?)
However I wanted to put a CookinFanatic spin on it <—- in enters plain Chobani.
Remember the Green Chicken Chile Casserole adventure using Cho as a replacement for sour cream?
It was such a total success that I just had to try something like it again!
Here is the original recipe from Taste and Tell, modified to how I made it.
- 7 small homemade corn tortillas
- 1/3 block shredded Monterey Jack cheese
- 1/2 block shredded sharp Cheddar cheese
- 1 4oz. can whole green chiles, drained & chopped
- 3 large eggs, beaten
- 2 6oz. containers of plain nonfat Chobani
- pinch of sea salt & black pepper
- 1/2 tblsp ground cumin
- cooking spray
Coat casserole dish with cooking spray, then layer in corn tortillas to cover.
Store bought would work perfectly as well.
Follow with a layer of cheese – about 2/3 of the total shredded.
And the diced green chiles.
At this point whisk together your liquids – the Chobani and eggs – plus seasonings – cumin, sea salt and black pepper.
Then pour over the top of the tortilla, cheese and green chile layers.
Top with the rest of the cheese and you’re ready set for baking!
350F for 40 minutes (or until set)…
Plus a few more with the oven off since The Man was running late!
Check it out 😀
This smelled so good cooking too!
To serve alongside we had a “fried” plantain side dish.
If you’ve never cooked with plantains before you definitely should, they are totally delicious and fun!
This plantain was super ripe (they turn really black when they are ripe – kind of like a rotten banana – don’t be afraid!) and therefore very sweet.
I decided to play up those sweet flavors by “frying” the sliced plantain in 1 tblsp unrefined coconut oil.
Plus a sprinkle of chile powder, cumin and sea salt.
Check out that caramelization!! I had to sneak a few – these are my favoriteeeeeeeeee 😛
Talk about a play on sweet + savory.
This coconut oil rocks too by the way… smells soooo good when it hits the hot pan too. Mmmm mmmm.
A side salad to round out the meal and we were set.
Talk about a happy week-starter meal, set to cure any case of the Mondays!
Not that there’s any around here or anything 😉
This tortilla pie was delicious, we will definitely be having this one again. Such a great meat-free option for a busy weeknight!
Well I better go cozy-up… snow is on the way yet again! Hopefully there won’t be too much since it’s crucial that I make it to work tomorrow, gone are the grade school days of getting a “day off” *sigh*
Enjoy your Monday night all 🙂
Is it snowing where you are?