Cancun Casserole

Cancun Casserole 8 corn tortillas, quartered, divided 1 cup chopped seeded green chili peppers or 1 cup canned chile 12 ounces crabmeat or 12 ounces imitation crabmeat 1 1/2 cups shredded cheddar cheese, divided 1/2 cup chopped red onion 1 tablespoon chopped fresh cilantro 2 cups heavy cream 2 eggs salt and pepper Preheat oven to 350 degrees. Grease an 8 inch square pan. Layer 4 of the quartered tortillas covering the bottom of pan completely. Combine peppers, crab, 1 c. cheese, onion, and the cilantro. Whisk together cream and eggs: stir into crab mixture. Add salt and pepper to taste. Pour over tortillas. Top with remaining quartered tortillas and remaining cheese. Bake for 45 min