Tortilla Green Chili Quiche
5 thin 10 inch tortillas
olive oil cooking spray
1/3 C. parmesan cheese
1/2 C. sour cream
4 eggs
1 can whole green chilies, drained and rinsed (you need 2 for this recipe)
1 jalapeno chili seeded and minced
1/4 C. green onion
1 T. chopped cilantro
1 1/2 C. Monterey jack cheese
chili powder
Preheat the oven to 350°F. Mist a 13 x 9 baking dish with the oil spray.
If the tortillas are cold and stiff, warm them in a skillet to make them more pliable. Fit them in a baking dish, overlapping at least 2 inches, sticking up over the sides. When all the tortillas are in the pan, mist them with the spray and sprinkle the parmesan cheese over them. Bake for 5 minutes.
Put the sour cream, eggs, 2 of the green chilies, onion, jalapeno and cilantro into the bowl of a food processor. Process until well blended. Pour into the tortilla shell.
Layer the Monterey jack cheese. Sprinkle a little chili powder on top. Bake for 18 – 20 minutes or until set in the center.
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