Great with homemade salsa and lots of crispy chips alongside.
2 T. oil
1 lb. zucchini, sliced
1 onion, chopped
1 green pepper, chopped
7-oz. can diced green chiles
4 eggs, hard-boiled, peeled and chopped
salt, pepper and ground cumin to taste
2 T. all-purpose flour
1 c. sour cream
6 6-inch corn tortillas, cut into 6 wedges
3 c. shredded Cheddar cheese
Heat oil in a skillet over medium heat; add zucchini, onion and green pepper. Cook until vegetables are just tender, about 5 minutes. Remove from heat; stir in chiles, eggs, salt, pepper and cumin; set aside. Blend flour into sour cream until smooth; set aside. Arrange tortilla wedges in an ungreased 2-quart casserole dish. Layer with half the vegetable mixture, half the sour cream mixture and half the cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Serves 6.
Whip up this simple salad dressing to serve on a crispy bed of lettuce alongside Garden-Fresh Tortilla Bake. Blend 1/2 cup catsup, 1 cup oil, 3/4 cup sugar, 1/4 cup vinegar and 1 tablespoon hot pepper sauce...olé!