| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
|
|
Tortilla Strips; (see below) |
| 3 |
tb |
Butter or margarine |
| 1 |
sm |
Onion; minced |
| 1/2 |
ts |
Ground cumin |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Sour cream |
| 6 |
|
Eggs; lightly beaten |
| 1/2 |
c |
Diced tomatoes |
| 1 |
lg |
Tomatillo; husked, rinsed and chopped, (optional) |
| 1 |
lg |
Anaheim or other mild green chile; stemmed, seeded and chopped |
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
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