Hola Memphis! Recipe

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Hola Memphis!

Lynnda Cloutier


For a lighter dish, decrease amount of cheese by as much as half.

pinch tips: Flour, Eggs & Breading Techniques




6 flour tortillas, 6 inch size
1 1/2 lbs. lean mild sausage
1 cup chopped onion
1 clove garlic, minced
1 tsp. dried oregano, crushed
1 tsp. ground cumin
1 tsp. ground red pepper
1/2 tsp. salt
2 cups shredded monterey jack cheese, 8 oz
8 eggs
2 1/2 cups milk
1 can diced mild green chili peppers, drained, 4 oz
1 cup sour cream
chopped tomatoes, sliced green onions, shredded lettuce, sliced ripe olives and salsa

Directions Step-By-Step

Lightly grease a 13 x 9 inch baking dish. Line dish with tortillas, cutting to fit. In a large skillet, cook sausage, onion and garlic over medium heat; drain. Stir in oregano, cumin, red pepper and salt.
Spoon savage mixture into tortilla lined dish. sprinkle with cheese.
Preheat oven to 350. In large bowl, beat eggs and milk til well blended. Stir in green chili peppers. Pour egg mixture over sausage and cheese. Bake about 45 minutes or til knife inserted near center comes out clean. Let stand 5 minutes. Spread with sour cream. Top with tomatoes, onions, lettuce and olives. Serve with salsa. Makes 8 servings.

About this Recipe

Course/Dish: Pork
Regional Style: Mexican