Vegetables Mexicali

Name: Vegetables Mexicali
Ingredients: 2 tsp. vegetable oil; 3 to 4 medium zucchini, sliced (approximately 1 lb.); 1 medium white onion, chopped; 1 small green pepper, chopped; 4 eggs, slightly beaten; 2 (4 oz.) cans diced green chilies; 6 (6-inch) corn tortillas; 2 Tbsp. all-purpose flour; 1 c. sour cream; 3 c. shredded Monterey Jack cheese; salt, pepper and ground cumin to taste

11 ingredients

12 steps

Ingredients

2 tsp. vegetable oil
3 to 4 medium zucchini, sliced (approximately 1 lb.)
1 medium white onion, chopped
1 small green pepper, chopped
4 eggs, slightly beaten
2 (4 oz.) cans diced green chilies
6 (6-inch) corn tortillas
2 Tbsp. all-purpose flour
1 c. sour cream
3 c. shredded Monterey Jack cheese
salt, pepper and ground cumin to taste

Directions

1

Preheat oven to 350°.
2

Heat oil in a large skillet.
3

Add zucchini, onion and green pepper and saute for 5 minutes.
4

Add eggs and stir until barely set.
5

Remove skillet from heat; stir in chilies, salt, black pepper and cumin.
6

In a small bowl, blend flour and sour cream.
7

Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
8

Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture.
9

Top with 1/2 of the cheese.
10

Repeat layers ending with cheese.
11

Bake uncovered for 30 minutes or until bubbly.
12

Let stand for 5 to 10 minutes before serving.