Ingredients
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4 corn tortillas
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4 ounces monterey jack cheese, grated
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4 eggs, beaten
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1 cup skim milk
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1 teaspoon jalapeno pepper, chopped
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1/2 teaspoon chili powder
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1/4 teaspoon dry mustard
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1 teaspoon olive oil
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1/2 cup tomato sauce
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1/8 teaspoon ground cumin
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1 tomatoes, cut into 8 slices
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1 tablespoon onion, chopped
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1 teaspoon onion, chopped
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parsley sprig, optional garnish
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1 garlic clove, minced
Instructions
- Place 1 tortilla in each of 4 round individual casseroles which have been sprayed with Pam.
- Top each tortilla with 1/2 ounce grated cheese.
- In a bowl combine next 5 ingredients (eggs - mustard). Pour 1/4 of the mixture into each casserole and then sprinkle with 1/2 ounce of cheese.
- Bake casseroles at 350°F for 30 minutes.
- Meanwhile, in a small saucepan heat olive oil. Add garlic and sauté until tender. Stir in tomato sauce and cumin and cook for 2 minutes.
- Spoon 1/4 of the sauce over each tortilla.
- Garnish each casserole with 2 tomato slices, 1 teaspoon of chopped onion and parsley.