6 Corn Tortillas
Vegetable Oil for Frying
12 large eggs
2 TB of Heavy Cream
1/4 cup (1/2 stick) of unsalted butter
1/2 cup of chopped onion
1 cup chopped poblano pepper (or I used 1/2 of a poblano)
1 can of Rotel
1/4 cup chopped fresh cilantro
1 teaspoon of salt
1 teaspoon of pepper
8 ounces of cheddar or monterey jack cheese
1/4 cup of pickled jalapeños
Heat the oven to 350 degrees. Coat a 9X13 pyrex pan with cooking spray. Cut the tortilla into strips. Heat the vegetable oil and fry the tortillas turning until they are crisp. They are done when they are golden brown and crunchy. In a large bowl whisk the eggs and cream and set aside. In a sauté pan over medium heat, sauté the butter and the onions and poblano until they are soft (around 8 mins.) Transfer the mixture to the bowl with the eggs and add the salt, pepper, Rotel and Cilantro. Pour the egg mixture into the prepared Pyrex. Put the casserole in the oven and bake for 30 mins or until the eggs are just set in the center. Remove from the oven and sprinkle the tortillas, the cheese and jalapeños on top. Place back in the oven to cook for 8 to 10 more minutes until the cheese melts. Remove from the oven and let it sit for 5 mins before serving.
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