Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 cup grated Parmesan cheese
1/2 cup sour cream, light or regular
2 extra-large eggs
1 (7 ounce) can green chiles, drained and rinsed
1 jalape? chile, seeded and minced (optional)
1/4 cup chopped onion
1 tablespoon minced cilantro
1 1/2 cups grated Monterey jack cheese
Chile powder or paprika

Preheat oven to 350 degrees F. Mist a 13 x 9-inch baking dish or other shallow ovenproof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in the microwave 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 on.

Put the sour cream, eggs, 2 of the green chiles, the jalape?, 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.

Per serving: 323 calories, 16 g protein, 28 g carbohydrate, 17 g fat (9 g saturated), 108 mg cholesterol, 457 mg sodium, 1 g fiber