Vegetables Mexicali Recipe

Name: Vegetables Mexicali
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 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.
9
Top with 1/2 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tsp. vegetable oil, 3 to 4 medium zucchini, sliced (approximately 1 lb.), 1 medium white onion, chopped, 1 small green pepper, chopped, and more.

Yes, Vegetables Mexicali falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables Mexicali

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