Ingredients Jump to Instructions ↓

  1. 4 corn tortillas

  2. 1/2 tablespoon vegetable oil

  3. 3 tablespoons all-purpose flour

  4. 1/2 teaspoon chili powder

  5. 1/8 teaspoon salt

  6. 1 medium tomato, chopped

  7. 2 tablespoons jalapeño, seeded and minced

  8. 4 green onions, trimmed and sliced

  9. 1/3 cup tomato-based salsa

  10. 3 large eggs, beaten

  11. 1/2 cup milk

  12. 1/2 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Warm the tortillas in a dry skillet until soft, then coat an 8 x 8 x 2-inch baking dish with the oil and arrange the tortillas to cover the bottom and sides. In a bowl, combine flour, chili powder and salt. Sprinkle the tortillas with a little of the flour mixture. Top with tomato, pepper and onion. Sprinkle again with the flour mixture. Spoon salsa over the top. Combine the eggs and milk well and pour over the vegetables. Bake, uncovered, about 20 to 25 minutes or until a woooden pick inserted comes out clean. Top with cheese and bake until cheese melts. Serve hot.


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