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Mexican Max

Mexican Max recipe image
Mexican Max is a hearty and comforting vegetarian dish that transforms simple ingredients into a golden, cheesy masterpiece. This recipe features soft flour tortillas layered with sautéed onions, green peppers, and mushrooms, then filled with a rich batter made from eggs, milk, and saffron. The addition of sharp cheddar and jack cheese provides a creamy, melty texture that contrasts beautifully with the tender vegetables. Ideal for a cozy dinner or a potluck centerpiece, it offers a satisfying blend of savory and mild flavors.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 435.2
Dietary: Vegetarian
Description
Mexican Max is a hearty and comforting vegetarian dish that transforms simple ingredients into a golden, cheesy masterpiece. This recipe features soft flour tortillas layered with sautéed onions, green peppers, and mushrooms, then filled with a rich batter made from eggs, milk, and saffron. The addition of sharp cheddar and jack cheese provides a creamy, melty texture that contrasts beautifully with the tender vegetables. Ideal for a cozy dinner or a potluck centerpiece, it offers a satisfying blend of savory and mild flavors.
Ingredients
  • 6 small Flour tortillas
  • 2 tablespoon Butter or margarine
  • 1/2 cup Thinly sliced onion
  • 1/2 cup Thinly sliced green pepper
  • 1/2 cup Sliced mushrooms
  • 1 teaspoon Salt
  • 3 Eggs
  • 1 1/2 tablespoon Sugar
  • 3 tablespoon Flour
  • 1/2 teaspoon Baking powder
  • 1/2 cup Milk
  • 1/8 teaspoon Saffron
  • 1/2 cup Shredded jack cheese
  • 1/2 small Avocado, peeled and thinly sliced
  • 1 Tomato, thinly sliced
  • 4 oz Sharp cheddar cheese, sliced
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking dish or skillet.
  2. 2
    Line the bottom of the prepared dish with flour tortillas, overlapping them to cover the surface and allowing about 2 inches to hang over the sides.
  3. 3
    Melt butter in a saucepan over medium heat. Add sliced onion, green pepper, and mushrooms. Sauté until tender, about 5-7 minutes. Sprinkle with salt and set aside.
  4. 4
    In a mixing bowl, beat eggs and sugar together for 2 minutes until light and fluffy.
  5. 5
    Gradually beat in flour and baking powder, alternating with milk, until the batter is smooth.
  6. 6
    Fold the saffron into the batter. Stir in half of the shredded jack cheese.
  7. 7
    Spoon the sautéed vegetable mixture evenly over the tortilla base in the baking dish.
  8. 8
    Pour the cheese and egg batter over the vegetables.
  9. 9
    Arrange the sliced avocado and tomato on top of the batter.
  10. 10
    Fold the hanging edges of the tortillas over the filling to enclose it. Secure with wooden picks if necessary.
  11. 11
    Place slices of sharp cheddar cheese over the center opening or top of the folded tortillas.
  12. 12
    Bake for 40 to 45 minutes, or until the cheese is melted and bubbly and the filling is set.
  13. 13
    Let cool for 5 minutes before cutting into 6 wedges. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 435.2kcal
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 7.9g40%
Cholesterol 113.0mg38%
Sodium 3858.6mg161%
Total Carbohydrate 43.5g15%
Dietary Fiber 3.1g13%
Sugars 7.3g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, tortilla, vegetarian, cheese, egg, mushroom, onion, pepper, saute, bake, savory, comfort food, dinner, potluck, cheddar, saffron, jack cheese, avocado, tomato, flour
Read it online: https://www.chefs-mate.com/recipe/mexican-max/