You may also like
Categories:
vegetable oil zucchini white onion green pepper eggs green chilies corn tortillas flour sour cream shredded Monterey Jack cheese salt
Viewed: 50 - Published at: 3 years agoIngredients
- 2 tsp. vegetable oil
- 3 to 4 medium zucchini, sliced (approximately 1 lb.)
- 1 medium white onion, chopped
- 1 small green pepper, chopped
- 4 eggs, slightly beaten
- 2 (4 oz.) cans diced green chilies
- 6 (6-inch) corn tortillas
- 2 Tbsp. all-purpose flour
- 1 c. sour cream
- 3 c. shredded Monterey Jack cheese
- salt, pepper and ground cumin to taste
Method
- Preheat oven to 350°.
- Heat oil in a large skillet.
- Add zucchini, onion and green pepper and saute for 5 minutes.
- Add eggs and stir until barely set.
- Remove skillet from heat; stir in chilies, salt, black pepper and cumin.
- In a small bowl, blend flour and sour cream.
- Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
- Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture.
- Top with 1/2 of the cheese.
- Repeat layers ending with cheese.
- Bake uncovered for 30 minutes or until bubbly.
- Let stand for 5 to 10 minutes before serving.
