Green chili strata in individual tortilla bowls

North Lodge on Oakland

Makes 12 servings

12 fajita-size flour tortillas
12 eggs
2 cups shredded cheddar cheese (divided)
1 small can diced green chilis
2½ cups half-and-half
2 slices of white bread, crusts removed and cut into cubes
4 tablespoons green onion, chopped (reserve the ends for garnish)
1 teaspoon hot pepper sauce
1 teaspoon salt
Dash of cayenne pepper
Dash of chili powder
1/3 cup biscuit mix (such as Bisquick)
Sour cream

Line large muffin tins with flour tortillas to form bowls. In a separate mixing bowl, blend eggs, half-and-half, green onion, salt, cayenne pepper, chili powder and biscuit mix. Set aside. To assemble, layer half of the cheddar cheese in the bottoms of the tortilla bowls, then add the bread cubes (distributed evenly), then the diced chilis.  Pour the egg mixture over the layers and sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes or until done in the center. Remove the entire bowl from the muffin pan and place on plate. Garnish with sour cream and green onion.