4 flour tortillas (6-inch diameter each)
2 tsp. olive or vegetable oil
1/4 lb. veal or turkey sausage, removed from casing and crumbled
1/2 c. red bell pepper strips
1/2 c. diced red onion
1 tbsp. mild or hot seeded and minced chili pepper
1 sm. garlic clove, minced
2 tbsp. chopped cilantro, divided
1 tbsp. freshly squeezed lime or lemon juice
1/2 tsp. ground cumin
3 eggs, lightly beaten
2 oz. Cheddar of Monterey Jack cheese, shredded, divided

Chinese parsley; or may use Italian (flat-leaf) parsley

Preheat oven to 375 degrees. In 9-inch pie plate arrange tortillas in a single layer over bottom and up sides of plate to form a crust. Bake until browned, 5 to 6 minutes; set aside.

In 9-inch skillet heat oil; add sausage, bell pepper, onion, chili pepper, and garlic and cook over medium-high heat, stirring occasionally, until sausage is no longer pink, about 4 minutes.

Remove from heat; stir in 1 tablespoon cilantro (or parsley), the lime (or lemon) juice, and cumin. Add eggs and stir to combine.

Sprinkle 1 ounce cheese over prepared tortilla crust; spread sausage mixture over cheese, then top with remaining 1 ounce cheese and tablespoon cilantro (or parsley). Bake for 20 minutes, until cheese is melted and sausage mixture is set. Makes 4 servings.

Each serving provides: 2 P; 1 B; 1/2 V; 1/2 FA

VARIATION: Individual Mexican "Quiche"

Into each of four 10-ounce custard cups arrange 1 tortilla and bake as recipe directs. Prepare sausage mixture as recipe directs. Sprinkle 1/4 ounce cheese over each tortilla; top each with 1/4 of the sausage mixture, 1/4 ounce of the remaining cheese, and 1/4 of the cilantro (or parsley).