Pleasantly surprised by this recipe! It was very simple, fast, and can be made with infinite variations. The only downside is that it’s not very pretty which is why I didn’t even bother taking a picture. Even a professional food stylist would have a tough time with the super thin egg/cheese/tortilla base, but if you’re going for taste, then this is definitely a keeper. The husband loved it.
Notes
I used six tortillas instead of four in order to cover the bottom of a larger casserole dish and slightly increased some of the other ingredients to compensate. The original recipe never mentioned how to use the tomato slices and chopped onions so I assumed they were toppings and you could add whatever toppings you have on hand or sounds good.
Ingredients
- 4 corn tortillas
- 4 oz. monterey jack cheese, grated
- 4 eggs, beaten
- 1 c. milk
- 1 t. chopped jalapeno
- 1/2 t. chili powder
- 1/4 t. powdered mustard
- 1 t. olive oil
- 1 garlic clove, minced
- 1/2 c. tomato sauce
- 1/8 t. ground cumin
- 1 medium tomato, cut into slices
- 1 heaping T. chopped onion
Instructions
- Place tortillas in casserole dish. Top with 2 oz. grated cheese. In bowl, combine eggs, milk, jalapeno, chili powder, and mustard. Pour mixture into casserole and sprinkle with cheese.
- Bake at 350 F for 30 minutes.
- In sauce pan, add garlic to oil and saute. Stir in tomato sauce and cumin, cook 2 minutes.
- Spoon over casserole.