Heat oven to 350 degrees F. Mist a 13 x 9-inch baking dish or other shallow ovenproof
dish with the olive oil spray.
If the tortillas are cold and stiff, warm them in the microwave to make them
more pliable. Fit them into the baking dish, overlapping and with at least 2 inches
of the edges sticking up out of the dish. When all the tortillas are fitted into
the dish, mist them with cooking spray.
Sprinkle evenly with the Parmesan cheese
and bake for 5 minutes. Remove from the oven but leave the oven on.
Put the sour cream, eggs, 2 of the green chiles, the jalapeno, onion and cilantro
into the bowl of a food processor. Process until well blended. Pour into the pre-baked
Layer the Monterey jack cheese over the filling and then sprinkle
with a little red chile powder or paprika.
Bake for 18 minutes, or until the filling is set.
Remove from oven and let cool for at least
Use a wide spatula to help slide the tortilla quiche out of the dish,
and cut into small pieces.
Serves 6 as part of a brunch buffet.
Per serving: 323 calories, 16 g protein, 28 g carbohydrate, 17 g fat (9 g
saturated), 108 mg cholesterol, 457 mg sodium, 1 g fiber