Whether you prefer it mild or with a kick of heat, the satisfying crunch is sure to please.

Ingredients

• 3 large sliced tomatoes, peeled or not
• 1 cup chopped green chile or 3 roasted, seeded, and peeled strips of green chile (preferred)
• 1/2 sleeve of crushed saltine crackers (depends on how much crunch you want)
• 1 cup shredded Monterrey Jack or Cheddar cheese, or combine both
• 6 eggs, beaten
• 1 cup milk
• 4 tbsp melted butter
• 1 tbsp Mexican oregano
• Salt and pepper, to taste
• Optional: Chopped onion, garlic, and fresh cilantro. I prefer to sauté the onions and garlic before adding to dish.

Instructions

1. Preheat oven to 350 degrees. Spray large baking dish with non-stick cooking spray.
2. Line bottom of pan with crushed crackers. Layer the green chiles on top of the crackers. Layer the sliced tomatoes on top of the green chiles. Add salt and pepper if desired.
3. Drizzle 3 tablespoons of melted butter over the top. Top with choice of cheese.
4. In another bowl combine eggs, milk, and oregano. Pour over the casserole dish.
5. Add the chopped onion and garlic over the top, if you choose, and the other tablespoon of melted butter.
6. Bake 35 – 45 minutes. Garnish with fresh cilantro if desired.