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5 (6 inch) corn tortillas (sub flour tortillas)

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/4 cup canned chopped green chilies

1/4 cup onion diced

6 eggs, beaten

1/2 cup whipping cream

1 tbsp Habanero Hot

1/4 cup minced fresh cilantro or parsley

1/4 cup diced tomato

(Can add meat, chicken, pork sausage)

Place four tortillas in a greased 9″ pie plate, overlapping and extending 1/2″ beyond rim. Place

remaining tortilla in the center.

Layer Monterey Jack and cheddar cheeses and chilies.

Combine eggs, cream, Habanero Hot; slowly pour over chilies and onion.

Bake at 350 degrees F for 45 minutes or until the center is set and puffed.

Sprinkle with cilantro and tomato.

Cut into wedges.

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