Choose leaves with a bright, even color and no sign of wilting. Cilantro may be
stored for up to 1 week in a plastic bag in the refrigerator. Or place the
bunch, stems down, in a glass of water and cover with a plastic bag, securing
the bag to the glass with a rubber band. Refrigerate, changing water every 2 or
3 days. Just before using cilantro, wash and pat dry with paper towels. Both the
leaves and relatively tender stems can be used in fresh or cooked dishes.
Tortilla Green Chili Quiche
Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 C. grated Parmesan cheese
1/2 C. sour cream, light or regular
2 extra-large eggs
1 can (7 ounces) green chiles, drained and rinsed
1 jalapeno chile, seeded and minced (optional)
1/4 C. chopped onion
1 T. minced cilantro
1 1/2 C. grated Monterey jack cheese
Chile powder or paprika
Preheat the oven to 350°F. Mist a 13 x 9 inch baking dish or other shallow
oven-proof dish with the olive oil spray.
If the tortillas are cold and stiff, warm them in a nonstick pan 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
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 tortilla shell. 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 and cool for at least
15 minutes. 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.