Mexican vegetable soufflé in tortilla cups

Name: Mexican vegetable soufflé in tortilla cups - Mariuca J.
Ingredients: 3 tortilla wraps; 1 can of mixed Mexican vegetables; a few cherry tomatoes; 2 eggs; 3 tablespoons of sour cream; 3; 4 tablespoons of grated cheese; salt and black pepper to taste; 1 teaspoon of ground cayenne pepper; cumin seeds.

Appetizers - Mexican vegetable soufflé in tortilla cups by Mariuca J. - Recipia

Mexican Vegetable Soufflé in Tortilla Cups I came up with this recipe out of a rather mundane necessity: I had some tortilla wraps forgotten in the pantry and a can of mixed Mexican vegetables waiting to be used. I wasn't in the mood for quesadillas or other wrap variations, and I wanted something quick with eggs for the kids' breakfast. The tortilla cups are easy to make and hold the soufflé mixture well, which bakes directly in muffin tins. It's one of those recipes that uses what you have on hand, without complications. Quick Info Total Time: approximately 35 minutes Preparation Time: 10 minutes Baking Time: 20-25 minutes Servings: 6 soufflés (enough for 2-3 people for breakfast or a snack) Difficulty: easy Recipe Type: quick breakfast, snack, warm appetizer Ingredients 3 tortilla wraps (classic, wheat) 1 can of mixed Mexican vegetables (about 300 g, well drained) a few cherry tomatoes 2 eggs 3 tablespoons sour cream 3-4 tablespoons grated cheese salt, black pepper to taste 1 teaspoon ground cayenne pepper cumin seeds Instructions 1. Prepare the muffin tins: I prefer to line each cavity with aluminum foil to prevent sticking and to make it easier to remove the soufflés at the end. You can also grease them with a bit of butter if you don’t want to use foil. 2. Cut each tortilla wrap into four equal quarters. For each "cup," use two quarters, arranging them to create a uniform base without gaps for the mixture to leak through. 3. Place the six tortilla "cups" in the prepared muffin tins. If the edges don’t hold, you can gently press them down with your fingers. 4. Drain the canned Mexican vegetables well and place them in a bowl. Beat the eggs with the sour cream, then mix them with the vegetables. 5. Add the grated cheese, salt, black pepper, and cayenne pepper. Mix everything together. 6. Divide the mixture evenly among the six tortilla cups. 7. Cut the cherry tomatoes in half and place one or two halves on top of each soufflé, cut side up. 8. Sprinkle cumin seeds on top. 9. Place the tray in the oven at medium heat (180°C) for 20-25 minutes, until the soufflé puffs up slightly and the surface begins to form a light crust. 10. Remove them from the oven and let them cool for a few minutes before gently pulling them out using the aluminum foil. Why I Make This Recipe Often This recipe is practical, especially when I need to use up leftover tortillas or canned vegetables. It comes together quickly, doesn’t create much mess, and is adaptable based on what you have on hand. The kids love the small shapes and the slightly crispy texture of the tortilla base. Tips and Variations Tips - Use aluminum foil or parchment paper to easily remove the soufflé from the molds. - Drain the vegetables very well; otherwise, the mixture might be too wet, and the tortilla won’t stay crispy. - If you want the tortilla edges to be more golden, leave them in the oven for a few extra minutes (but not too long, or they may dry out too much). Substitutions - The cheese can be replaced with cheddar, edam, or any cheese that melts well. - The sour cream can be swapped for Greek yogurt or milk if you don’t have sour cream on hand. - Cayenne pepper can be omitted or replaced with chili flakes if you prefer less spicy soufflés. Variations - You can add chopped green onions or parsley to the mixture for extra freshness. - If you have it, you can also add a bit of feta cheese for a saltier flavor. - Other types of canned vegetables (corn, peas, carrots) can also be used. Serving Ideas - They are best enjoyed fresh, right after baking. - They can also be packed for a quick lunch. - They are great as a warm snack, served with a bit of plain yogurt or a green salad on the side. Frequently Asked Questions How crispy does the tortilla remain after baking? If the vegetables are well-drained and you don’t use too much liquid mixture, the tortilla edges become crispy, while the base stays slightly soft but not soggy. Can I make the recipe with corn tortillas? Yes, but corn tortillas tend to break more easily when folded. You should warm them slightly first to make them more pliable. Can I use fresh vegetables instead of canned? Yes, but they should be blanched briefly or quickly sautéed to prevent them from releasing water during baking. Can I omit the cayenne pepper if I'm cooking for kids? Absolutely, you can leave it out or use a very small amount, depending on your preferences. How long do the soufflés last if not consumed immediately? They are best on the day they are made but can be stored in the refrigerator for 1-2 days. Nutritional Values The values below are estimates for one soufflé (out of a total of 6). Calories: approximately 150-170 kcal Protein: 6-7 g Carbohydrates: 18-20 g Fat: 6-7 g Values may vary depending on the type of cheese, sour cream, and tortilla size. They are not very fatty or caloric, making them a balanced breakfast or snack option. Storage and Reheating If there are leftovers, they can be stored in the refrigerator in a covered container for up to 2 days. For reheating, it’s better to use the oven or air fryer to maintain the tortilla's crispy texture. In the microwave, the edges may become soft and rubbery. The recipe does not lend itself well to freezing. It’s best to eat them on the day they are made.

Mexican vegetable soufflé in tortilla cups

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