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Tortilla Casserole Recipe
|6 inch tortillas||10|
|Cooking oil||1 Tablespoon|
|Green bell peppers||To Taste, cut into strips|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Whipping cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 2384 Calories from Fat 1340
% Daily Value*
Total Fat 148 g227.4%
Saturated Fat 84.2 g421.2%
Trans Fat 0 g
Cholesterol 431.4 mg
Sodium 4692.3 mg195.5%
Total Carbohydrates 188 g62.7%
Dietary Fiber 27.6 g110.5%
Sugars 34.1 g
Protein 57 g113.2%
Vitamin A 24.2% Vitamin C 30.7%
Calcium 123% Iron 36.3%
*Based on a 2000 Calorie diet
In medium skillet heat 1/4 inch of oil.
Fry tortilla strips, a few at a time, about 10 seconds or just till limp.
Remove with slotted spoon.
Drain on paper toweling.
Pour off all but about 2 tablespoons oil from skillet.
Add green pepper strips, onion, and garlic; cook till onion is tender.
Sprinkle vegetables with salt.
In 1 1/2-quart casserole stir together tortilla strips, vegetables, whipping cream, and half of the cheese.
Cover and bake in 350° oven for 20 minutes.
Stir gently; sprinkle with remaining cheese.
Bake, uncovered, about 10 minutes more or till heated through.