Vegetables Mexicali
Vegetables Mexicali is a hearty baked casserole featuring sautéed zucchini, onions, and green peppers layered with eggs, green chilies, and melted Monterey Jack cheese. Creamy sour cream and spices add flavor, making it a satisfying dish perfect for family dinners or gatherings with a blend of Mexican-inspired flavors.
Ingredients
- 2 tsp. vegetable oil ⓘ
- 3 to 4 medium zucchini (approximately 1 lb.) sliced ⓘ
- 1 medium white onion chopped ⓘ
- 1 small green pepper chopped ⓘ
- 4 eggs slightly beaten ⓘ
- 2 (4 oz.) cans diced green chilies ⓘ
- 6 (6-inch) corn tortillas
- 2 Tbsp. all-purpose flour ⓘ
- 1 cup sour cream ⓘ
- 3 cups shredded Monterey Jack cheese ⓘ
- salt ⓘ
Instructions
- Preheat oven to 350°F.
- Heat vegetable oil in a large skillet.
- Add sliced zucchini, chopped onion, and chopped green pepper; sauté for 5 minutes.
- Add slightly beaten eggs and stir until barely set.
- Remove skillet from heat; stir in diced green chilies, salt, black pepper, and ground cumin.
- In a small bowl, blend flour and sour cream.
- Arrange half of the tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish.
- Add half of the vegetable mixture, then half of the sour cream mixture.
- Top with half of the shredded Monterey Jack cheese.
- Repeat layers ending with cheese on top.
- Bake uncovered for 30 minutes or until bubbly.
- Let stand for 5 to 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
406
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).