Food recipes
Corn Tortilla Dash of Tabasco sauce
Corn Tortilla Dash of Tabasco sauce
Ingredients:
2 T. butter or margarine
•
1 corn tortilla, torn into pieces
•
6 beaten eggs
•
1 C. shredded Monterey Jack cheese
Directions:
In a small bowl, combine the first 7 ingredients. In a 10−inch ovenproof skillet, melt
the butter over medium heat and add the tortilla pieces. When tortilla is soft, pour
eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked
portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese
and place skillet in a 325ºF oven for 3 to 4 minutes or until the cheese melts.
Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7
minutes. Fold the omelet in half to serve.
MEXICAN OMELET 65
MEXICAN QUICHE
•
4 (6−inch) flour tortillas
•
Ingredients:
2 T. butter or margarine
•
1 corn tortilla, torn into pieces
•
6 beaten eggs
•
1 C. shredded Monterey Jack cheese
Directions:
In a small bowl, combine the first 7 ingredients. In a 10−inch ovenproof skillet, melt
the butter over medium heat and add the tortilla pieces. When tortilla is soft, pour
eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked
portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese
and place skillet in a 325ºF oven for 3 to 4 minutes or until the cheese melts.
Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7
minutes. Fold the omelet in half to serve.
MEXICAN OMELET 65
MEXICAN QUICHE
•
4 (6−inch) flour tortillas
•
Printed from https://recipe.bluelayer.org/recipe/74523/corn-tortilla-dash-of-tabasco-sauce