Chilaquiles - a casserole with crispy chips, cheese and egg

Ingredients:

• 4 cups baked tortilla chips, 75g
• Protein of 6 eggs
• 4 large eggs
• 1/4 cup skim milk
• 3/4 teaspoon ground ancho pepper
• 1/8 tsp ground black pepper
• 1 tbsp chopped cilantro + whole leaves for serving
• 0.5 cups grated sharp cheddar, about 60 g
• 0.5 cup grated pepper jack cheese, about 60 g.
• 0.5 cup salsa verde sauce
• 1 can (120g) canned mild-flavored chopped green chili peppers
• Low-fat sour cream (optional)

Preparation:

1. Preheat oven to 375°F (190°C). Lightly spray a 2-quart rectangular baking dish with cooking spray. Coarsely crush the chips with your hands and arrange half of them in the bottom of the prepared dish.
2. In a large bowl, whisk together the egg whites, eggs, milk, ancho chili, and black pepper. Stir in the chopped chili peppers, chopped cilantro, and 1/4 cup each cheddar and pepper jack cheeses; pour into the pan. Top with the remaining chips.
3. Bake until the casserole is set around the edges but still slightly runny in the center, 20 to 25 minutes.
4. Sprinkle 1/4 cup of the remaining cheeses on top and continue baking until the cheese is melted and the casserole is set in the center, about 10 minutes. Let stand for 10 minutes. Serve with salsa and sour cream, if using. Sprinkle with cilantro leaves.