INGREDIENTS

INSTRUCTIONS

http://www.EBICom.Net/~howle/  Reminiscent of chile con queso (melted
cheese with chiles), cheese  sauce is blended with eggs and spooned
over tortillas. Serve with  sliced tomatoes and beer or iced tea.
Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and
keep warm in an 150 degree oven.  In a 10- to 12-inch frying pan, melt
butter over low heat. Add onion  and cumin; cook, stirring
occasionally, until onion is soft (about 5  minutes). Mix in flour;
cook, stirring, until bubbly. Remove from  heat and blend in sour
cream. Return to heat and cook, stirring, over  low heat until smooth
and bubbly. Add jack and cheddar cheeses and  continue to cook,
stirring, until melted. Stir in eggs; cook until  eggs are lightly set
and mixture looks like soft scrambled eggs  (about 10    more minutes).
Dividing equally, spoon egg mixture over tortilla strips and sprinkle
with tomatoes, tomatillo (if desired) and chile. Makes 6 servings.
TORTILLA STRIPS  Stack 16 to 18 corn tortillas (6-inch diameter) and
cut into 1/4-inch  wide strips. Pour salad oil to a depth of 1 inch
into a 3- to 4-quart  pan and heat to 375 degrees F. on a deep-frying
thermometer. Add  strips, a handful at a time, and cook, stirring
often, until crisp  and lightly browned (about 1 min.). Lift out; drain
on paper towels.  Sprinkle with salt. Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 15, 1998

A Message from our Provider:

“God is bigger than any church”