| 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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