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Salsa Mexicana Quiche recipe

Corn tortillas form the crust for thisMexican-style quiche.

Recipe: Salsa Mexicana Quiche

4 corn tortillas
1/2 tablespoon vegetable oil
3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/8 teaspoon salt
1 medium tomato, chopped
2 tablespoons jalapeño, seeded and minced
4 green onions, trimmed and sliced
1/3 cup tomato-based salsa
3 large eggs, beaten
1/2 cup milk
1/2 cup shredded Monterey Jack cheese

  • Preheat oven to 350°F (175°C).
  • Warm the tortillas in a dry skillet untilsoft, then coat an 8 x 8 x 2-inch baking dish with the oil andarrange the tortillas to cover the bottom and sides.
  • In a bowl, combine flour, chili powderand salt. Sprinkle the tortillas with a little of the flour mixture.Top with tomato, pepper and onion. Sprinkle again with the flourmixture. Spoon salsa over the top. Combine the eggs and milkwell and pour over the vegetables.
  • Bake, uncovered, about 20 to 25 minutesor until a wooden pick inserted comes out clean. Top with cheeseand bake until cheese melts. Serve hot.

    Makes 4 servings.

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  • Comments



    I thought the recipe was great! I made it as an appy at a games night and it went down perfect! But I am a Huge salsa fan! I will be making this for sure again!


    In honor of Dia del Nino, make a breakfast recipe that your ninos can enjoy over and over again. These mini quiches deliver a fun way for kids to enjoy the tangy flavors of authentic tomatillo sauce. Recipe courtesy of Chef Cody , child chef partner, 2015.

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