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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 6 |
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Directions: * Flour Tortillas should be 7 to 8-inches in diameter and cut into
strips. Heat the margarine and oil in a 10-inch skillet over
medium heat until hot. Add the tortilla strips and onion; cook,
stirring occasionally, until the tortillas are brown. Mix the
remaining ingredients except the cheese and pour into the skillet. As
the mixture begins to set at the bottom and sides, gently lift the
cooked portion so that the uncooked eggs can run under the cooked
portion. Avoid constant stirring. Turn the egg mixture, cook until
the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.
| Ingredients:
1/4 Cup(s) White Wine; Dry
1/4 Cup(s) Tomatoes; Medium, *
6 Tortillas; Flour, *
1/2 Cup(s) Onion; Chopped, 1 Md
6 Eggs; Large
2 Cup(s) Tomatoes, Chopped, 2 Md
1 Jalapeno Chile; Seed & Chop
2 Tablespoon(s) Cucumbers; Medium *
1/4 Teaspoon(s) Green chili salsa
1/4 Teaspoon(s) Pepper
2 Ounce(s) Colby Cheese; Shredded,1/2 C |
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