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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 610 |
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Filling and adds as much kick of spice as you wish. Ingredients:
3 5 or 7 inch flour tortillas |
1 cup shredded monterey jack cheese ( 4 ounces ) |
1 can ( 4 ounce ) chopprd green chilles, drained |
3/4 cup shredded cheddar cheese ( 3 ounces ) |
3/4 cup milk |
3 large eggs |
1/4 tsp. ground cumin |
1/8 tsp. salt |
1/8 tsp. hot pepper sauce, or to taste |
( i put 4 drops of tabassco sauce worked good ... not to spicy ) |
Directions:
1. Put 1 tortilla in bottom of a 9-inch glass pie plate. Cut remaining tortillas in half. Arrange cut sides down, petal-fashion, around edges of plate, overlapping to cover bottom and sides, ( Tortillas will stand above rim.) Scatter Monterey Jack cheese and green chilles and half the Cheddar over bottom of lined pie plate. In a small bowl, whisk milk, eggs and seasoning until blended.Cover with waxed paper
2. ; microwave on med. 2 minutes just to warm. Stir and pour over cheese mixture. Cover loosely with waxed paper: microwave on high 8 to 9 minutes until center jiggles when dish is gently shaken and knife inserted near center of Quiche comes out clean. Sprinkle remaining Cheddar cheese on top. Let stand uncovered 10 minutes or until center is set.
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