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Tortilla Bake

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  6 inch corn tortillas 4 , heated
  Monterey jack cheese 4 Ounce, grated and divided
  Eggs 4 , beaten
  Skim milk 1 Cup (16 tbs)
  Chopped jalapeno pepper 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Powdered mustard 1⁄4 Teaspoon
  Olive oil 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Tomato sauce 1⁄2 Cup (8 tbs)
  Ground cumin 1⁄8 Teaspoon
  Tomato 1 Medium, cut into 8 slices
  Chopped onion 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Parsley sprigs 4 (For Garnish)

Place 1 tortilla in each of 4 round individual casseroles that have been sprayed with non stick cooking spray.
Top each with 1/2 ounce grated cheese.
In bowl combine eggs, milk, jalapeno pepper, chili powder, and mustard.
Pour 1/4 of egg mixture into each casserole and sprinkle with 1/2 ounce cheese.
Bake at 350°F.for 30 minutes.
Heat olive oil in small saucepan.
Add garlic and saute until tender.
Stir in tomato sauce and cumin; cook 2 minutes.
Spoon 1/4 of sauce over each tortilla.
Garnish each portion with 2 tomato slices, 1 teaspoon chopped onion, and parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1289 Calories from Fat 550

% Daily Value*

Total Fat 66 g101.1%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 970.6 mg323.5%

Sodium 1356.4 mg56.5%

Total Carbohydrates 105 g35%

Dietary Fiber 8.2 g32.9%

Sugars 24.1 g

Protein 71 g142.9%

Vitamin A 100.7% Vitamin C 78%

Calcium 138.5% Iron 52%

*Based on a 2000 Calorie diet


Tortilla Bake Recipe