Vegetables Mexicali
A Uncategorized recipe with vegetable oil, to 4 medium zucchini sliced approximately 1 lb, medium white onion chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Preheat oven to 350°.
- 2
Heat oil in a large skillet.
- 3
Add zucchini, onion and green pepper and sauté for 5 minutes.
to 4 medium zucchini sliced approximately 1 lb(3)medium white onion chopped(1)small green pepper chopped(1)4 oz cans diced green chilies(2)salt pepper and ground cumin to taste - 4
Add eggs and stir until barely set.
eggs slightly beaten(4) - 5
Remove skillet from heat; stir in chilies, salt, black pepper and cumin.
small green pepper chopped(1)4 oz cans diced green chilies(2)salt pepper and ground cumin to taste - 6
In a small bowl, blend flour and sour cream.
small green pepper chopped(1)all-purpose flour(2 tbsp)sour cream(1 c) - 7
Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
- 8
Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture.
vegetable oil(2 tsp)sour cream(1 c) - 9
Top with 1/2 of the cheese.
shredded monterey jack cheese(3 c) - 10
Repeat layers ending with cheese.
shredded monterey jack cheese(3 c) - 11
Bake uncovered for 30 minutes or until bubbly.
- 12
Let stand for 5 to 10 minutes before serving.
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Vegetables Mexicali
A Uncategorized recipe with vegetable oil, to 4 medium zucchini sliced approximately 1 lb, medium white onion chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
Preheat oven to 350°.
- 2
Heat oil in a large skillet.
- 3
Add zucchini, onion and green pepper and sauté for 5 minutes.
to 4 medium zucchini sliced approximately 1 lb(3)medium white onion chopped(1)small green pepper chopped(1)4 oz cans diced green chilies(2)salt pepper and ground cumin to taste - 4
Add eggs and stir until barely set.
eggs slightly beaten(4) - 5
Remove skillet from heat; stir in chilies, salt, black pepper and cumin.
small green pepper chopped(1)4 oz cans diced green chilies(2)salt pepper and ground cumin to taste - 6
In a small bowl, blend flour and sour cream.
small green pepper chopped(1)all-purpose flour(2 tbsp)sour cream(1 c) - 7
Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
- 8
Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture.
vegetable oil(2 tsp)sour cream(1 c) - 9
Top with 1/2 of the cheese.
shredded monterey jack cheese(3 c) - 10
Repeat layers ending with cheese.
shredded monterey jack cheese(3 c) - 11
Bake uncovered for 30 minutes or until bubbly.
- 12
Let stand for 5 to 10 minutes before serving.
Rate this recipe
