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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book. Ingredients:
2 tablespoons salad oil |
1 medium onion, chopped |
1 green pepper, seeded and chopped |
3 (8 ounce) cans tomato sauce |
2 teaspoons chili powder |
8 eggs |
1/4 cup half-and-half or 1/4 cup milk |
2 tablespoons chopped canned california green chilies |
salt and pepper |
2 tablespoons butter or 2 tablespoons margarine |
6 corn tortillas |
1 cup shredded cheddar cheese (about 4 ounces) |
Directions:
1. Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
2. Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
3. In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
4. Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
5. Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
6. Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).
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