From the Kitchen of Kay Clymer
2 7-ounce cans of chopped chiles
6 corn tortillas cut into strips
24 ounces hot sausage
1 pound pepper jack cheese grated
1/2 cup milk
1/2 teaspoon each of salt, pepper, cumin, garlic salt, and onion salt
1/2 teaspoon paprika
2 large tomatoes sliced
Preheat oven to 350 degrees. Grease a 9″x13″ baking dish.
Brown the hot sausage thoroughly, let cool. Cut the corn tortillas into strips. Grate the pepper jack cheese.
Layer meat, chiles, and cheese In baking dish. Repeat. Combine eggs, milk, salt, pepper, cumin, garlic salt, and onion salt in a large mixing bowl and blend well. Pour over the layered mix. Sprinkle with paprika and top with tomato slices.
Bake 40-60 minutes. Test for doneness by inserting a toothpick into the center of the casserole. Let stand for 5 minutes. Serve with sour cream and salsa.
Kay Clymer is a long-time resident of Grand Junction and a dear friend of my late mother, Annette Beeler. This recipe was one of mom’s favorites and we used to make it every year for special occasion breakfasts. Fiesta eggs smell like home to me.