mexican scramble
Mexican Scramble
Yield: 8 to 10 servings
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, divided
Sour cream
Mild salsa
Chopped tomatoes
Preheat oven to 375 degrees F.
Loosely wrap stack of tortillas in foil and put them in the oven for 15 minutes to soften.
Sauté 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 tortillas and secure with a wooden pick.
Spray a large baking pan with nonstick cooking spray. Place 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.
