Green Chili Frittata

Posted by on March 6, 2007 in Blog | 0 comments


  • 3 Cups yellow tortilla chips
  • 1 and 1/2 cups salsa verde
  • 1/2 lime
  • 12 eggs
  • 3/4 cup milk
  • 1 cup shredded Colby and Monterey Jack cheese blend, divided
  • 2 TBSP snipped fresh cilantro
  • 1 medium onion, chopped
  • 1 large poblano or green bell pepper, seeded and diced (about 1 cup)
  • 1 small garlic clove, pressed
  • 1 cup diced cooked chicken
  • 1 plum tomato, sliced
  • Optional: additional snipped cilantro, slasa, and sour cream

Preheat oven to 350 degrees F. In a medium bowl, combine crushed chips and salsa. Juice lime half into bowl; mix well and set aside.In a large bowl, combine eggs, milk, 1/2 cup of the cheese and cilantro; whisk until well blended. Add tortilla chip mixture to egg mixture; mix well. Heat large skillet over medium-high heat; Spray skillet with non-stick cooking spray. Add onion, poblano pepper and pressed garlic; cook and stir 2-3 minutes or until crisp-tender. Add chicken; stir well. Place mixture into a baking pan and pour egg mixture over all. Bake 22-25 minutes until set. Arrange tomato slices in a circular pattern over top of frittata. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Granish with additional snipped cilantro, if desired. Cut and serve with additional salsa and some sour cream, if desired.

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