Chilaquiles is an age-old Mexican dish, mostly invented to use up stale corn tortillas. Typically, the tortillas are fried and then dipped in salsa and garnished with eggs, cheese and Mexican-style sour cream among other things...and as I thought about it, I realized I could reinvent this recipe as a little, individual quiche with basically all the same ingredients.
6 corn tortillas (if you don't have corn tortillas, you can spray your muffin cups well and line them loosely with tortilla chips)
1/4 cup yogurt
1/4 cup sour cream (I use lowfat)
1/2 cup chunky salsa, drained of excess liquid
1/2 cup shredded mozzarella
Preheat your oven ton 350 degrees.
First, prepare your tortillas. Microwave them, wrapped in a damp towel, in 15-second bursts until they are nicely pliant. Spray 6 muffin molds well with cooking spray, and, using your fingers to flute the excess, push a tortilla in each cup. Spray the tortillas with cooking spray and put the whole thing in the oven to crisp up for 5 minutes.
While you are waiting, add the eggs, sour cream and yogurt to the blender and blend well until completely combined. Add the salsa and blend lightly on low speed.
Remove your muffin cups. Divide the mozzarella cheese evenly between the six tortillas, covering the bottom of each one. Pour your prepared quiche batter over the cheese, using a butter knife to push down the tortilla as needed. It is fine if your quiche batter goes outside or underneath the tortilla as long as your muffin cups are well greased - but try to get rid of air holes.
Bake at 350 for between 20 and 25 minutes, or until the top puffs up and then sinks back down a bit. The quiches should be set in the middle, but not so dry that they crack.
Serve with sour cream, cheese, and salsa! Enjoy!