Vegetables Mexicali
Vegetables Mexicali is an moderately easy dinner. Made with 2 tsp. vegetable oil, 3 to 4 medium zucchini, sliced (approximately 1 lb.), 1 medium white onion, chopped, 1 small green pepper, chopped and 4 eggs, slightly beaten, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Heat oil in a large skillet.
Add zucchini, onion and green pepper and saute for 5 minutes.
Add eggs and stir until barely set.
Remove skillet from heat; stir in chilies, salt, black pepper and cumin.
In a small bowl, blend flour and sour cream.
Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture.
Top with 1/2 of the cheese.
Repeat layers ending with cheese.
Bake uncovered for 30 minutes or until bubbly.
Let stand for 5 to 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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