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Add a photoServings: 4
Ingredients
- 4 x corn tortillas
- 1/2 Tbsp. vegetable oil
- 3 Tbsp. flour
- 1/2 tsp chili pwdr
- 1/8 tsp salt
- 1 med tomato minced
- 2 Tbsp. chopped seeded jalapeno
- 4 x green onions trimmed, sliced
- 1/3 c. Ortega salsa - thick & chunky (medium)
- 3 x Large eggs beaten
- 1/2 c. 2% lowfat milk
- 1/2 c. grated Monterey Jack cheese
Directions
- Preheat oven to 350 degrees.
- Hot the tortillas in a dry skillet till soft, then coat an 8- by 8- by 2-inch baking dish with the oil and arrange the tortillas to cover the bottom and sides.
- In a bowl, combine flour, chili pwdr and salt. Sprinkle the tortillas with a little of the flour mix. Top with tomato, pepper and onion. Sprinkle again with the flour mix. Spoon salsa over the top. Combine the Large eggs and lowfat milk well and pour over the vegetables.
- Bake, uncovered, about 20 to 25 min or possibly till a toothpick inserted comes out clean. Top with cheese and bake till cheese melts. Serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 98 | 42% |
| Total Fat 11.01g | 14% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.04g | |
| Cholesterol 170mg | 57% |
| Sodium 318mg | 13% |
| Potassium 337mg | 10% |
| Total Carbs 22.89g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.39g | 2% |
| Protein 12.24g | 20% |
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