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Tío Pablo Mini-Quiches
DIRECTIONS
In a medium-sized bowl, whisk up 8 eggs, a splash of milk, ½ cup grated Edam cheese, ½ chopped red onion, ½ cup chopped coriander, ½ cup corn kernals, a sprinkle of chilli flakes,
salt and roughly ground
black pepper.
Coat 6 Tio Pablo corn tortillas on both sides with a light vegetable oil and then cut each one in half. Gently place two halves of one tortilla into a muffin tray, slightly overlapping, and fill with the egg mixture, ensuring the tortillas do not slip away. Sprinkle extra cheese on top. Do the same with the other 5 tortillas and mixture and place in the oven at 200 degrees. Cook until puffy and golden brown. Remove and serve with chutney or fresh salsa.
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