| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
Butter bust, Not sent |
6 |
Servings |
INGREDIENTS
| 3 |
|
Corn tortillas, cut in 2" strips |
| 3 |
tb |
Fat free chicken broth |
| 1/2 |
c |
Diced onion |
| 1 |
cn |
(14.5 oz) stewed tomatoes |
| 1 |
c |
Shredded white turkey meat, cooked and skinned |
| 1/2 |
c |
Green pepper strips |
| 1 1/2 |
c |
Egg substitute |
| 1 |
c |
Nonfat mozzarella or jack cheese, grated |
INSTRUCTIONS
In a large skillet cook the tortillas in the chicken broth until golden.
Remove and set aside. Add onion and cook until tender. Drain tomatoes and
reserve liquid. Add the liquid to the skillet; cover and heat on high for 3
minutes, stirring occasionally. Stir in tomatoes, turkey and pepper; heat
through. Reduce heat to low; add tortillas and egg substitute. Cover and
cook 4-6 minutes or until egg is set. Sprinkle with cheese; cover and heat
one more minute or until cheese is melted. Serve immediately.
NOTES : per serving: cals - 122 - 8%ff fat - 1.2g carbs - 15g
Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The
Taillons <taillon@access.mountain.net> on Jun 03, 1997
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