Corn tortillas form the crust for thisMexican-style quiche.
Recipe: Salsa Mexicana Quiche
4 corn tortillas
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.
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
Makes 4 servings.
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