17-ounce can whole green chilies, halved and patted dry
Salt and freshly ground pepper
Instructions
Heat the oven to 375°F.
In a large bowl beat the eggs with the cream or milk, stir in the cheese. Season with salt and pepper set aside.
In a small sauté pan heat one teaspoon oil and butter together over medium heat. Add the onions; cook and stir until lightly browned.
While the onions cook, heat the remaining oil and butter together in a medium oven-proof sauté pan; add the tortilla pieces, cook, set aside, until lightly browned and crisp.
Add the browned onions to the tortillas and spread evenly over the bottom of the sauté pan, layer the chilies over the top then slowly pour the egg/cheese mixture over the top. Let cook on the stove-top for about 3 minutes, then place in the oven. Bake until set, about 10 - 15 minutes. Once the eggs are set, turn on the broiler and broil until nicely browned on the top. Remove from the oven and allow to sit for about 5 minutes. Cut into wedges and serve.