Morning Casserole :: Recipe :: Mission Foodservice

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Featuring the 8" Mazina™ Tortilla (08043)

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Morning Casserole

1 3/4 lbs. Raw Chicken Breasts

1 oz. (4 Tbs.) Vegetable Oil

14 oz. (5 cups) Sliced Mushrooms

6 oz. (2/3 cup) Prepared Green Salsa

8 oz. (1 cup) Chopped, Canned Greed Chiles

14 oz. (4 cups) Shredded Four Cheese Blend

5 oz. (1 1/2 cups) Sliced Yellow Bell Peppers

5 oz. (1 1/2 cups) Sliced Red Bell Peppers

9 oz. (1 cup) Sliced Sweet Onion

0.8 oz. (2/3 cups) Chopped Basil

16 oz. (16 cups) Mission Pre-Cut Unfried Chipotle Tortilla Chips

12 Large Eggs, beaten

Salt and Pepper to taste

1	Pre-heat oven to 350 ºF. Rinse and pat dry the chicken. Season chicken with salt and pepper and cut into chunks. In a large skillet, heat oil over medium high heat. Saute the chicken for 5 minutes. Add mushrooms, green salsa and chiles. Cover and cook for 15 minutes over medium heat.
2	Set aside 1 cup cheese. In a separate medium bowl, combine the remaining cheese, bell peppers, onions and basil.
3	Fry the Chipotle chips in a deep fat fryer heated to 350-360º F. Fill baskets halfway and fry until golden. Remove from oil and drain. Set aside.
4	In a lightly oiled half pan, place ½ portion of chips. Top with a ½ portion of chicken mixture spreading across evenly, followed by a layer of cheese mixture. Repeat layering. Pour beaten eggs evenly over the casserole. Sprinkle with 1 cup cheese. Bake for 30 minutes or until golden and eggs are set.