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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from family friend living in Mexico. Ingredients:
2 tablespoons butter |
1 green pepper, chopped |
1 large onion, chopped |
1/2 cup condensed tomato soup |
3 cups monterey jack cheese or 3 cups colby cheese |
1 teaspoon red pepper flakes |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon worcestershire sauce |
1 cup canned corn |
4 eggs, lightly beaten |
Directions:
1. Fry pepper and onion 5 minutes in butter.
2. Add soup, cover and cook 5 minutes more.
3. Put over boiling water.
4. Add cheese with seasonings and stir steadily, slowly adding the corn.
5. When thoroughly blended and creamy, moisten the eggs with a little of the liquid, stir in until thickened and then pour over hot toast or tortillas.
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