| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Pies |
2 |
Pies |
INGREDIENTS
| 4 |
pk |
Frozen spinach, cooked and |
|
|
Drained |
| 2 |
c |
Monterey Jack Cheese |
| 2 |
c |
Cheddar Cheese |
| 2 |
|
Eggs, slightly beaten |
| 10 |
oz |
Sour cream |
|
|
Bit of bacon (opt.) |
| 1 |
|
Fresh chopped onion (opt.) |
| 1/2 |
pk |
Onion soup mix (opt.) |
| 8 |
|
Flour tortillas |
|
|
Parmesan Cheese |
INSTRUCTIONS
Heat oven to 325. Make paste of spinach, Monterey Jack Cheese and Cheddar
Cheese, eggs, sour cream, and if desired, fried bacon, fresh onion, and
onion soup mix. Heat both sides of tortillas on griddle and place one in
the bottom a 9-inch pie pan. Spread paste on tortilla and sprinkle with
parmesan cheese. Continue to layer tortillas, paste and parmesan cheese
until 4 tortillas in each of 2 pies have been used.top with last tortilla
and sprinkle with parmesan cheese. Cover with foil and bake at 325 for
about 30 min. Cool for 10 min and serve. Makes two 9-inch pies.
NOTE: This is good hot or cold, and even better the second day if there is
any left.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”