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.