|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.