Tortilla Green Chili Quiche

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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