Mexican Scramble
By Yankee Magazine|Apr 21 2002|
Wrapping savory scrambled eggs in tortillas and topping with cheese and salsa is an easy way to make breakfast for a crowd.
Yield
8 to 10 servings
Ingredients
10 flour tortillas
3 tablespoons butter
1 small onion, chopped
1/2 small can chopped green chiles
15 large eggs
salt and pepper, to taste
3 cups sharp cheddar cheese, shredded
sour cream
mild salsa
chopped tomatoes
Instructions
Preheat oven to 375 degrees F. Loosely wrap stack of tortillas in foil and put them in the oven for 15 minutes to soften.
Saute onion in butter until slightly soft. Add green chiles. Add lightly beaten eggs, salt , and pepper to taste. Cook over low heat until soft but not set.
Fold in 1-1/2 cups cheese. Divide egg mixture evenly among tortillas, spreading down center of each. Fold in sides of tortilla and secure with toothpick.
Fill large baking pan (sprayed with non-stick cooking spray), placing tortillas side by side. Sprinkle remaining cheese over top. Bake for 20 minutes or until the cheese melts and the tortillas are heated through.
Serve with sour cream, salsa, and chopped tomatoes.
I made this recipe for a staff appreciation breakfast at my daughter’s high school, and they absolutely loved it! The only caution that I would give you in making this recipe is, BE SURE THAT THE TORTILLAS ARE COMPLETELY WARMED AND FLEXIBLE before you try to fill them and roll them up. I decided to try and roll them before they were completely warm and pliable (in a hurry!) and had a very difficult time trying to roll them and keep the filling inside the tortillas! Do not try to shortcut this part of the recipe or you will be very frustrated. I had many requests for the recipe from the staff.