Crinkle Tortilla Casserole
Crinkle Tortilla Casserole is a baked tortilla dish with crisp folded tortillas, layers of ham and spinach, and a savory egg-and-milk custard, finished with melted mozzarella for a balance of crunchy and creamy textures.
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Servings: 5
Ingredients
- 14 –16 flour tortillas
- 10 –12 slices thinly sliced ham
- 1 cup cooked spinach thoroughly drained
- 2 large eggs lightly beaten
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch casserole dish with baking spray or butter.
- Fold each tortilla into a zig-zag, accordion-style shape. Arrange the folded tortillas vertically in the prepared casserole dish, positioning them tightly against one another to ensure they remain upright.
- Evenly distribute the ham slices and drained spinach into the folds and gaps between the crinkled tortillas.
- In a mixing bowl, whisk together the eggs and milk until fully combined. Season the mixture with kosher salt and freshly cracked black pepper to taste.
- Slowly pour the egg and milk mixture over the tortillas, allowing the liquid to flow into the folds and ensuring even distribution throughout the casserole.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Bake the casserole uncovered for 18 to 20 minutes, or until the mixture is bubbling and the cheese has melted and developed a light golden color.
- Remove from the oven and allow the casserole to rest for several minutes before serving. Serve warm.
Notes
To prepare this dish gluten free, substitute the flour tortillas with certified gluten-free tortillas that are flexible enough to fold without cracking. Additionally, confirm that the ham and mozzarella cheese are labeled gluten free, as some processed meats and cheeses may contain gluten-based additives.