| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Chorizo sausage links |
| 1 |
|
Onion small/chopped |
| 1 |
|
Pepper;small/chopped |
| 1 |
tb |
Butter |
| 8 |
|
Eggs |
| 1 |
tb |
Water |
| 8 |
|
Flour tortillas; |
| 2 |
c |
Cheddar cheese;grated |
| 1 |
c |
Salsa |
INSTRUCTIONS
Melt butter in skillet. If chorizo casing is easy to remove, peel it off
and crumble sausage into large skillet. If not, cut chorizo into thin
slices. Cook over medium-low heat with onion and green pepper for about 5
minutes. Remove excess fat. Whisk eggs with water. Reduce heat to low, pour
eggs over chorizo mixture in the pan, and cook, stirring almost constantly,
until set. Divide egg mixture among tortillas, rolling tortillas around the
filling. Place seam side down in a large baking dish and sprinkle with
cheese. (Can be made about an hour ahead.) Warm salsa in saucepan over low
heat. Preheat broiler. Place dish under element and broil until cheese is
melted and bubbly, 30 to 60 seconds. Serve with salsa spooned over. Note:
Mexican sausages or chorizos are widely available. You could substitute
lengths of spicy Polish or Italian sausage.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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