Recipe by cookiedog
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.
- 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 See How It's Made
- 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.
- Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
- In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
- 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.
- Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
- Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).