Vegetables Mexicali

Ingredients

• 2 tsp vegetable oil
• 3 to 4 medium zucchini sliced approximately 1 lb
• 1 medium white onion chopped
• 1 small green pepper chopped
• 4 eggs slightly beaten
• 2 4 oz cans diced green chilies
• 6 6-inch corn tortillas
• 2 Tbsp all-purpose flour
• 1 c sour cream
• 3 c shredded Monterey Jack cheese
• salt pepper and ground cumin to taste

Directions

1. Preheat oven to 350
2. Heat oil in a large skillet
3. Add zucchini onion and green pepper and saute for 5 minutes
4. Add eggs and stir until barely set
5. Remove skillet from heat stir in chilies salt black pepper and cumin
6. In a small bowl blend flour and sour cream
7. Arrange 12 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish
8. Add 12 of vegetable mixture then 12 of sour cream mixture
9. Top with 12 of the cheese
10. Repeat layers ending with cheese
11. Bake uncovered for 30 minutes or until bubbly
12. Let stand for 5 to 10 minutes before serving