Tortilla Bake Recipe
Ingredients
| 4 corn tortillas, 6-inch diameter each, heated | ||
| Monterey jack cheese | 4 Ounce, divided | |
| Eggs | 4 , beaten | |
| Skim milk | 1 Cup (16 tbs) | |
| 1 teaspoon chopped jalapeno pepper | ||
| Chili powder | 1/2 Teaspoon | |
| 1/4 teaspoon powdered mustard | ||
| Olive oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Ground cumin | 1/8 Teaspoon | |
| 1 medium tomato, cut into 8 slices | ||
| 1 tablespoon plus 1 teaspoon chopped onion | ||
| Parsley sprigs to garnish | ||
Directions
Place 1 tortilla in each of 4 round individual casseroles that have been sprayed with non stick cooking spray.
Top each with 1/2 ounce grated cheese.
In bowl combine eggs, milk, jalapeno pepper, chili powder, and mustard.
Pour 1/4 of egg mixture into each casserole and sprinkle with 1/2 ounce cheese.
Bake at 350°F.for 30 minutes.
Heat olive oil in small saucepan.
Add garlic and saute until tender.
Stir in tomato sauce and cumin; cook 2 minutes.
Spoon 1/4 of sauce over each tortilla.
Garnish each portion with 2 tomato slices, 1 teaspoon chopped onion, and parsley.
Top each with 1/2 ounce grated cheese.
In bowl combine eggs, milk, jalapeno pepper, chili powder, and mustard.
Pour 1/4 of egg mixture into each casserole and sprinkle with 1/2 ounce cheese.
Bake at 350°F.for 30 minutes.
Heat olive oil in small saucepan.
Add garlic and saute until tender.
Stir in tomato sauce and cumin; cook 2 minutes.
Spoon 1/4 of sauce over each tortilla.
Garnish each portion with 2 tomato slices, 1 teaspoon chopped onion, and parsley.
Chef
