| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | Tortillas, Corn |
| 1 1/2 Tasse | Monterey Jack cheese shredded |
| 1 Tasse | Corn kernels frozen |
| 4 | green onions sliced |
| 2 | eggs |
| 1 Tasse | buttermilk |
| 5 x ca. 30 g | Can Chili Peppers; Diced |
|
Grease a 2 quart square baking dish. Tear tortillas into bite size pieces. Arrange half the tortillas in the baking dish. Top with half of the cheese, half of the corn, and half of the Green onions. Repeat layering with the remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warms.
kernal corn. Serve this tangy home-style dish with your favorite salsa or picante sauce.
|
|
Anmerkungen zum Rezept:
|
