Ingredients
6
6 servings
- •¾ pound bulk pork sausage
- •5 (6 inch) corn tortillas
- •1 cup shredded Monterey Jack cheese
- •1 cup shredded Cheddar cheese
- •¼ cup canned chopped green chiles
- •6 eggs, beaten
- •½ cup heavy whipping cream
- •½ cup ricotta cheese
- •½ teaspoon chili powder
- •¼ cup minced fresh cilantro
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 480
- Carbohydrate: 12g
- Fat: 37g
- Fiber: 2g
- Protein: 25g
- Sugar: 1g
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