Egg and Tortilla Chip Casserole

Ingredients:

• 4 cups tortilla chips, slightly broken up
• 1/4 cup milk
• 1 teaspoon ground ancho pepper
• 8 large eggs
• 1 can (110 g) canned chopped mild chili peppers
• 2 tbsp chopped fresh cilantro + whole leaves for serving
• 1 cup grated Pepper Jack cheese (about 110 g)
• Sour cream, salsa verde, and/or pickled jalapeño rings, for serving

Preparation:

1. Preheat oven to 375°F (190°C) and lightly spray a 2-quart (2-liter) rectangular baking dish with cooking spray. Line the bottom of the prepared dish with half the tortilla chips.
2. In a large bowl, whisk together the milk, ancho powder, eggs, and a pinch of salt and black pepper until smooth. Add the green chili, cilantro, and 1/2 cup of cheese and pour into a baking dish. Bake until set around the edges but still slightly runny in the center, 20-25 minutes.
3. Sprinkle the casserole with the remaining chips. Sprinkle with the remaining 1/2 cup of grated cheese and continue baking until the cheese is melted and the casserole is set in the center, another 10 minutes. Let stand for 10 minutes.
4. Garnish with cilantro leaves, salsa verde, and/or pickled jalapeño rings. Serve with sour cream.