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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside. | 3. Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more. | 4. In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently. | 5. Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas. | 6. Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours. | 7. Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1 1/2	pounds	husked cut	217.7246	39.7347	6.5317	6.94
garlic	2	cloves halved		8.94	1.9836	0.3816	0.03
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
water	1	cup		0.0	0.0	0.0	0.0
jalapeno pepper	1		seeded minced	1.6312	0.3656	0.0512	0.0208
salt	1	1/2 teaspoons		-	-	-	-
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green bell pepper	2		sliced	-	-	-	-
egg	16		beaten	1144.0	5.76	100.48	76.08
salt	1	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
monterey jack cheese	1 1/2	cups	shredded	-	-	-	-
flour tortilla	8			-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.