Poblano Chili Cheese Tortilla Casserole

Poblano Chili Cheese Tortilla Casserole

4 large, roasted, peeled and seeded Poblano chilies
1 dozen yellow corn tortillas, ripped into small pieces, not cut, torn, like one inch pieces
1 carton of cottage cheese, 16oz
one large can Ro-tel tomatoes and chililes
** prepared Spanish rice, mixed with El Pato hot tomato sauce and bacon that was browned and chopped, spanish onions, chopped, and bell pepper dieced fine.**

Shredded beef seasoned as for tacos (again, leftovers from a previous, taco night, can be frozen)
shredded cheese: monterray jack, and longhorn cheese for layering.

First layer; a mix of the spanish rice, mixed till soupy with hot tomato
sauce, layer tortillas, then a layer of cottage cheese.

Second layer; taco meat, mixed with more rice, layer poblanos, a thin layer
of jack and longhorn cheese, then more tortillas, then rice, then cottage
cheese, then whatever is left for the other layers.

I baked mine for about 45 minutes in a 350 degree oven, in a deep
casserole dish. If using a shallower dish, adjust time accordingly. I did
end up using a bit of green taco sauce on the top layer of cheese to keep it
from turning too brown. I didn’t cover this while baking. The bits of torn
tortillas absorb the flavor so well you can’t tell that they were there but
they give a great taste.

Servings: 4