Corn Tortilla Casserole

My husband now gets home before me.  I used to get home, check my email and sit for a few minutes, even read a book or magazine.  This was important time because it gave me the opportunity to unwind.  Teaching can be overwhelming if one puts her heart and soul into it which I usually do.  I find it difficult to walk away and forget the kids and sometimes even the classwork.  

It was easy when we would eat about 7.  Even with errands, I am home about  5:30.  This leaves time for some restful moments and dinner preparation.  (On good days, I cook in the morning.)

Before, I go on.......I must make a disclaimer"  Hubby is not a selfish or impatient man.  He is quite respectful of me and my time.

That put aside, I will describe my homecoming.  I walk in the door and after a  brief greeting, he asks what is for dinner.  I glare at him and say something like, "Let me put my books down."  He is agreeable.

I put my books down and he stares at me.  Since my mind is a million miles away from dinner, I look back with a queried expression, thinking to myself, "Did I forget to pick up the cleaning?"  He is patient and waits at least 30 seconds before repeating his question.  "So, what's for dinner?"

It happened, the other night, I had made no plans for dinner and was pretty sure that hubby said, he would barbecue.  Obviously, he did not remember this.  I decided to stare him down, hoping hamburgers would  pop into his mind.  I guess that didn't happen.

I had defrosted some corn tortillas and decided to do something with them so I sent him on his way, turned on my tablet looking for a recipe and  ended up in Recipe Land and found this recipe.

Corn Tortilla Casserole   (adapted)

Ingredients:

2 each corn tortillas
1 1/2 cups Mexican cheese shredded

1 thin sliced tomato
1 cup corn kernels frozen (I used a little more)
1 onion, diced
2 large eggs
1 cup buttermilk
1/2 red bell pepper

Method:

Grease a 2 quart square baking dish.

Tear tortillas into bite size pieces.

Arrange  the tortillas in the baking dish.

Top with half of the cheese, half of the tomato, half of the corn, and half of the  onions.

Repeat layering with the remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla mixture.

Top with fresh herbs.  I took from our garden, chives and basil and a bit of parsley

Bake, uncovered in a 325 degrees F. oven about 30 minutes or until a knife inserted near the center comes out clean.  Mine took a lot longer and I raised the temperature to 350 degrees.  I would suggest starting at the higher temperature and to start checking after one half hour.  I am guessing, it will take a little longer than that.

Serve warm.   This would make a good side dish served with fish.

Eat and enjoy.  

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