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This Crinkle Tortilla Casserole offers a creative and delicious way to enjoy a comforting meal. Flour tortillas are artfully folded and layered with savory ham and spinach, then bathed in a rich egg-and-milk custard and baked under a blanket of melted cheese. It’s an easy-to-make dish that’s visually appealing and wonderfully satisfying.
Ingredients:
| Ingredient | Quantity |
| Flour tortillas | 14 to 16 |
| Thin ham slices | 10 to 12 |
| Cooked spinach, drained | 1 cup |
| Large eggs, lightly beaten | 2 |
| Whole milk | 1 cup |
| Shredded mozzarella cheese | 1 cup |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
Instructions:
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch casserole dish with baking spray.
- Crinkle Tortillas: Take each flour tortilla and fold it in a zig-zag, accordion-like shape. Place these folded tortillas vertically into the prepared baking dish, pressing them tightly up against one another to fill the dish.
- Fill Tortilla Valleys: Place the thin ham slices and the cooked, drained spinach into the “valleys” or folds of the crinkled tortillas, distributing them as evenly as possible throughout the casserole.
- Prepare Egg Custard: In a bowl, whisk the 2 lightly beaten large eggs and 1 cup whole milktogether. Season with Kosher salt and freshly cracked black pepper to taste.
- Pour & Top: Pour the egg-milk mixture evenly over the crinkled tortillas, trying to distribute the liquid so it seeps into all the nooks and crannies of the casserole. Top the entire casserole with the 1 cup shredded mozzarella cheese.
- Bake: Bake uncovered in the preheated oven for 18 to 20 minutes, or until the casserole is bubbling, the egg custard is set, and the cheese looks golden brown and melted.
- Serve: Remove from the oven and serve warm.
Enjoy your unique and delicious Crinkle Tortilla Casserole!