| 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
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