Archive for March, 2011
Ingredients: Now please understand that the ingredients change just about every time I make this dish…so you can use some or all of the “*** items” or make up some of your own.
Update
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Corn tortillas (enough to make two layers when torn into pieces) “8 or 9 on average”
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Butter ½ a stick to a whole stick (sorry it just all depends)
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Diced Jalapenos (2 or 3) ***
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Diced portabella mushroom (one large mushroom cap)
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Fresh Spinach (1/2 a bunch or bag) – chopped***
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Cream cheese about 8 ounces (give or take) ***
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Diced zucchini (sometimes) ***
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Diced onion (sometimes) ***
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10 eggs, beaten
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3/4 cup half and half
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1/2 teaspoon cumin (about)
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½ teaspoon Garlic granules (or garlic salt) (about)
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½ Onion Salt (or powder) – (about)
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cooking spray
Directions:
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Saute (in some butter) diced jalapenos, after a few minutes add diced onions, then after a few minutes add green chilies and zucchini, then add chopped portobello mushroom, then add spinach until soft (drain everything) and place back into skillet.
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Add cream cheese to sautéed vegetables and stir until melted and smooth
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Spray 9×13 Pyrex pan with cooking spray
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Spread ½ the vegetable and cream cheese mixture on the bottom of the pan
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Cut or tear ½ the tortillas and make a thin layer over mixture
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Spread (with hands) a layer of cheese over tortillas
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Repeat
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Beat together (eggs, half and half, cumin, pepper, onion salt and garlic)
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Pour the egg mixture over the layers – I pour it through a slotted spoon so it doesn’t separate the cheese
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Sprinkle with paprika
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Cover and refrigerate overnight.
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Next morning, preheat oven to 350 degree
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Remove cover and bake for 45 minutes or longer until golden brown
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Serve with either Hatch New Mexico green or red enchilada sauce. I usually mix a little sour cream in with the sauce. You can order on-line at http://www.dagiftbasket.com/index.php
