Post by bean on Mar 10, 2007 17:19:57 GMT -5
I used jalapeno/cilantro tortillas and added some “zip” – jalapenos! After baking I added some diced red bell pepper, jalapenos and more cilantro on top of the sour cream. I dusted them with a smoky paprika after I snapped the pic and they were delish! ;D
Next time I’ll add some cumin!
Mini Tortilla Quiches
5 10-inch plain or flavored (spinach, tomato, jalapeno) flour tortillas
1 cup chopped fresh cilantro
1/2 cup half-and-half or light cream
1/2 cup sliced green onions
2 eggs
1/4 t. salt
1/4 t. cayenne pepper
3 T. sour cream
Paprika
Heat over to 375º. Lightly spray mini muffin cups with cooking spray.
Using a 3-inch round cutter, cut circles form the tortillas. Gently press into muffin cups, pleating rounds as necessary to fit.
In a blender, combine cilantro, half-and-half, green onions, eggs, salt and cayenne pepper. Cover and blend until smooth. Pour into flour tortilla cups. Bake about 15 minutes (toothpick test). Carefully remove from muffin cups.
Top with sour cream and paprika.
*If you have to make these in batches, keep the filling in the fridge.
Make ahead – Cool completely on wire rack and chill in an air tight container for up a day or two. Bake at 375º for 10 to 12 minutes or until heated through.
Next time I’ll add some cumin!
Mini Tortilla Quiches
5 10-inch plain or flavored (spinach, tomato, jalapeno) flour tortillas
1 cup chopped fresh cilantro
1/2 cup half-and-half or light cream
1/2 cup sliced green onions
2 eggs
1/4 t. salt
1/4 t. cayenne pepper
3 T. sour cream
Paprika
Heat over to 375º. Lightly spray mini muffin cups with cooking spray.
Using a 3-inch round cutter, cut circles form the tortillas. Gently press into muffin cups, pleating rounds as necessary to fit.
In a blender, combine cilantro, half-and-half, green onions, eggs, salt and cayenne pepper. Cover and blend until smooth. Pour into flour tortilla cups. Bake about 15 minutes (toothpick test). Carefully remove from muffin cups.
Top with sour cream and paprika.
*If you have to make these in batches, keep the filling in the fridge.
Make ahead – Cool completely on wire rack and chill in an air tight container for up a day or two. Bake at 375º for 10 to 12 minutes or until heated through.