Cactus and Egg Tortitas
- 2 cups nopales, rinsed and chopped bite-size
- 2 tablespoons olive or grape seed oil
- ½ yellow onion, finely chopped
- 3 Serrano peppers, chopped small
- 4 garlic cloves, mashed
- 2 packed cups (about ½ pound) red Swiss chard, without stems, chopped
- 8 large eggs
- 2 ounces grated Monterrey Jack cheese (½ cup grated)
- 2 ounces grated queso fresco (½ cup grated)
- Preheat oven to 400°F.
- Place nopales in a large pot and cover with cold water and a pinch of salt. Bring to a boil, reduce heat to medium and cook for about 10 minutes or until nopales are tender. Drain and set aside.
- In a large pan heat oil and cook onions until translucent. Add chile and garlic and cook for 30 seconds. -Add chard and nopales and a pinch of salt and cook, stirring, until chard has cooked down.
- Beat eggs in a large bowl and add ¼ teaspoon salt and pinch of pepper. Stir in cooked vegetables and cheese and mix well.
- Grease a muffin pan or line with baking cups. With a ladle fill the cups to the edge.
- Bake until golden, about 20 minutes, or until the point of a knife inserted in the center of a muffin comes out clean.
- Let cool and unmold.
- These egg tortitas can be refrigerated for 3 to 4 days. They make a quick and nutritious breakfast. To reheat, place in the microwave for about 30 seconds.
- This recipe can be baked in a baking dish and cut into portions.