Ingredients
4 cups coarsely crushed nacho tortilla chips2 cups shredded Monterey Jack cheese1 small onion, finely chopped1 tablespoon butter6 large eggs, lightly beaten2-1/2 cups whole milk1 can (4 ounces) chopped green chiles, undrained3 tablespoons ketchup1/4 teaspoon hot pepper sauce
Preparation
Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender.
In a large bowl, whisk the eggs, milk, onion, chiles, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
