| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 6 | Hard-cooked eggs; chopped | |
| 1/4 | lb | Velveeta pasteurized process cheese spread; cubed |
| 1/3 | c | Kraft real mayonnaise |
| 1/4 | c | Chopped green pepper |
| 2 | tb | Stuffed green olive slices |
| 1 | ts | Kraft pure prepared mustard |
| 4 | 6-inch flour tortillas | |
| Oil | ||
| 1/2 | c | Shredded lettuce |
| 1/2 | c | Chopped tomato |
INSTRUCTIONS
Combine eggs, Velveeta cheese spread, mayonnaise, peppers, olives and mustard; mix lightly. Spoon into 1-quart baking dish. Bake at 350 degrees for 20-25 minutes or until thoroughly heated. Fry tortillas in 1/2-inch hot oil until crisp and golden, turning once; drain. Top tortillas with egg mixture, lettuce and tomatoes. 4 servings. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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