Fiesta Corn Tortilla Quiche Food

CORN TORTILLA QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate.
• Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.

CORN TORTILLA QUICHE

Steps:

• In a large skillet, cook the sausage until no longer pink; drain. , Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. , In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with cilantro. Cut into wedges.

CORN TORTILLAS

Steps:

• Mix flour and salt, then add warm water.
• Knead until a soft dough forms, adding more water or flour as needed.
• Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
• Divide dough into about 16 balls, about 1/2-inch in diameter each.
• Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
• If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
• If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
• Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
• Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
• Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
• Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
• The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

FIESTA CORN TORTILLA PIZZAS

Steps:

• Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
• Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
• Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
• Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
• Sprinkle Mexican cheese blend over refried beans.
• Carefully transfer a tortilla pizza back to the skillet, bean side up.
• Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
• Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
• Slice pizzas to serve.