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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho! Ingredients:
4 flour tortillas (7-inch) |
1 1/2 tablespoons butter, melted |
2 cups monterey jack cheese, shredded |
1 tablespoon flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 eggs, lightly beaten |
1 (4 ounce) can diced green chilies |
1 garlic clove, minced |
1 tablespoon onion, minced |
salsa |
sour cream |
Directions:
1. Preheat the oven to 325°F.
2. Lightly grease four 10-ounce custard cups.
3. Brush both sides of each tortilla with the melted butter.
4. Nestle each tortilla into one of the custard cups - forming bowls .
5. In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
6. To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla bowls .
7. Sprinkle reserved cheese over egg mixture.
8. Bake uncovered for 25-30 minutes or until eggs are set.
9. Let stand 5 minutes before serving.
10. Serve with salsa and sour cream.
11. Great with fresh fruit!
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