Tortillas
Ingredients
- 8 (6-inch) corn tortillas
- 1 cup vegetable oil
- 1 onion, finely chopped
- 3 medium tomatoes
- salt
- ½ tsp dried leaf oregano
- ¼ to 1 tsp hot-pepper sauce
- 1½ cups shredded monterey jack cheese (6-oz)
- 6 hard-cooked eggs, sliced
Directions
Serves 4
- Tightly roll up each tortilla; cover with a clean dry cloth 15 to 20 minutes.
- Cut rolled tortillas into ¼ inch slices. Heat oil in a medium skillet. Keeping tortilla slices rolled, cook a few at a time until browned and crisp. Drain on paper towels. Add onion to oil in skillet; saute until transparent.
- Peel tomatoes; remove and discard seeds. Chop tomatoes. Add to onion in skillet. Stir in ½ tsp salt, oregano and hot-pepper sauce. Stirring frequently, cook over medium-low heat until tomatoes are soft
- Preheat oven to 375°F.
- Grease a large casserole; cover bottom with a layer of fried tortilla slices. Cover with some of tomato mixture; sprinkle with cheese. Arrange egg slices over cheese. Repeat layers until all ingredients are used, ending with a layer of tomato mixture. Cover and bake 30 minutes.
Serves 4
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