Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 whole-wheat tortillas
- 7 ounces diced green chilies
- 2 cups shredded monterey jack cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, diced
- 10 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- paprika (optional)
- cooking spray
Directions
1. Lightly spray a 9 x 13 baking dish.
2. Mix the onion, garlic and cheeses.
3. Mix the chilies and chopped tomatoes.
4. Cut or tear the tortillas into 1 inch strips.
5. Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
6. Top with 1/3 of the tortilla strips.
7. Cover with 1/3 of the cheese mixture.
8. Repeat layers until all ingredients are used.
9. Beat eggs and milk together with the Cumin, Salt and Pepper.
10. Pour the egg mixture over the the layers.
11. Sprinkle with the Paprika.
12. Cover with foil and refrigerate overnight.
13. Next morning, preheat oven to 350 degree.
14. Remove foil and bake for 45 minutes.
Category:Southwestern Recipes
Category:Southwestern Vegetarian