Chili Tortilla Halves
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watts oven
Waiting time: 5 minutes
Servings: 2
IngredientsPreparation
  • 4 ounces [100 g] frozen cauliflower flowerets
  • 1 [4-ounce / 100-g] potato, peeled and grated
  • 1 tablespoon [15 mL] chopped green onion
  • 3 beaten eggs
  • Salt and pepper
  • 2 tablespoons [30 g] butter
  • 1 flour tortilla
  • Corn chips
Chili Sauce
  • 4 small, fresh hot green peppers, seeded and chopped
  • 1 knob of margarine
  • 5/8 cup [156 mL] tomato juice
  • Salt
  • Arrange cauliflower flowerets into a 5-cup [1.25 L] bowl; cover and microwave, on 'DEFROST', for 3 to 3 1/2 minutes.
  • Set aside for 5 minutes; drain and growsly chop flowerets into a bowl.
  • Drain grated potato onto paper toweling; mix into cauliflower flowerets.
  • Cover and microwave on 'MAXIMUM' for 5 to 5 1/2 minutes, until soft, stirring once.
  • Mix in green onion and eggs; salt and pepper, to taste.
  • Melt butter in a deep, round 6-inch [15-cm] deep dish for 30 to 45 seconds on 'MAXIMUM'.
  • Move dish, to well coat bottom and sides with melted butter.
  • Pour beaten eggs mixture into buttered dish; microwave on 'MAXIMUM' for 2 1/2 to 3 minutes, until firm, stirring twice.
  • Cool slightly, unmold into a serving dish.
  • Cool, then refrigerate.
  • Stuff with mixture, then half tortilla; serve, along with chili sauce and corn chips.
Chili Sauce
  • Transfer chopped hot green peppers into a measuring cup; add margarine.
  • Cover and microwave on 'MAXIMUM' for 3 to 3 1/2 minutes, until soft, stirring once.
  • Pour in tomato juice; puree in blender until smooth.
  • Salt to taste; cool.