Recipes using Corn Tortillas

Migas or Tex Mex omelette
Corn Tortilla "Ein Topf"  aka Casserole

5 corn tortillas, cut into 1/4 inch strips
1 onion, chopped
optional: 1 or 2 jalapenos, finely chopped
2 medium tomatoes, diced
1/2 bunch cilantro
4 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. ground pepper
juice from 1/2 of a lime

In a frying pan, saute onions and then add corn tortillas, tomatoes, cilantro and peppers if you are using peppers.  In a small bowl combine eggs, milk, salt and pepper.  Whisk briskly.  Combine the egg mixture with vegetables in the frying pan and fold over until eggs are firm.  Sprinkle with lime juice and serve.

Tortilla Casserole

12 corn tortillas
2/3 cup green onions
1 can black olives
peppers
8 oz. Monterrey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
5 eggs
2 cups milk
1 jar salsa or homemade salsa
black beans are great to add

1.  Grease a 9 by 13 baking dish.  Line with 4 to 6 tortillas.  Sprinkle with 1/3 of the green onions, olives, peppers, cheese.  Repeat twice with the remaining ingredients.
2.   In a large bowl, beat together eggs, milk, and salsa.  Pour over the laywered ingredients.  Cover with plastic wrap, and refrigerate overnight.
3.  Remove the casserole from the fridge, and remove plastic wrap.  Preheat oven to 350 degrees.
4.  Bake 45 to 60 minutes until set.






This is like pigs in a blanket using corn tortillas as the blanket


Preheat oven to 350 degrees and spray a 9 inch square baking pan nonstick cooking spray.  Wrap 8 corn tortillas in damp paper towels.  Microwave on high for 1 minutes.  Roll 8 kosher hot dogs (because they taste better) in tortillas and place in prepared dish.  Cover with 2 cups prepared salsa and top with 1 1/2 cups shredded sharp cheddar cheese.  Bake for 20 to 30 minutes or until hot and bubbly.  Serve with sour cream and avocado slices.


South of the Border Bake

Oil for sauteing
1 onion, chopped
2 or 3 eggs
2 cups low fat milk
1 cup shredded sharp cheddar cheese and another 1/2 cup for the topping
1 cup corn
3/4 cup black beans
1/4 cup chopped seeded green chilies
5 corn tortillas (6 inch diameter), cut in quarters
1 cup chopped tomatoes
1/4 cup chopped fresh parsley or cilantro

Preheat oven to 350 degrees F.  Heat oil and saute the onion until translucent.  Beat the eggs in a bowl and add the milk, shredded cheddar, corn, beans, chilis, and sauteed onion.  Line the bottom and sides of a 10 inch glass pie pan with tortilla pieces and fill with mixture in bowl.  Sprinkle with grated cheddar, tomatoes, and parsley.  Bake until firm in the center and brown on top, about 40 to 45 minutes.