| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Main dish, Microwave | 5 | Servings |
INGREDIENTS
| 1 1/2 | tb | Minced onion |
| 1 | tb | Dehydrated green pepper |
| 3 | tb | Water |
| 2 | tb | Butter or margarine |
| 1 | cn | (4 oz.) diced green chilies, |
| Drained | ||
| 3 | Eggs | |
| 1 | c | Small-curd creamed cottage |
| Cheese | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Pepper |
| 4 | c | Broken tortilla chips, |
| Divided | ||
| 2 | c | Shredded Monterrey Jack |
| Cheese, divided | ||
| 1 1/2 | c | Shredded Cheddar cheese, |
| Divided | ||
| 1 | c | Sour cream |
INSTRUCTIONS
1. Combine onion, green pepper, water and butter in 2-qt. casserole or medium bowl. Microwave at High 2 to 3 minutes, or until vegetables are rehydrated. Stir in green chilies. Set aside. 2. Mix together eggs, cottage cheese and seasonings. Sprinkle 1 1/2 cups chips over bottom of 12 X 8 in. dish. Spoon half of cottage cheese mixture over chips. 3. Spread half of onion mixture over cottage cheese. Sprinkle with 1 1/2 cups Monterrey Jack and 1 cup Cheddar cheese. Repeat chips, cheese and onion layers. Microwave time: 19 - 27 minutes Standing time: 3 minutes From: "Microwaving Meals in 30 Minutes" by Barbara Methven Typos courtesy Wesley Pitts 1/26/94
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”