| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | Corn tortillas, cut into wedges | |
| 12 | Eggs, slightly beaten | |
| 8 | Bacon slices | |
| 4 | Green onions, sliced thin, including tops | |
| 12 | Cherry tomatoes, cut in halves | |
| 2 | Fresh jalapenos, sliced thin, with seeds removed | |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
In return, here is a well-known breakfast recipe from San Antonio (oops, don't know if it's kosher). It's from a really nice cookbook called Celebrate San Antonio: In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortilla wedges in bacon fat or corn oil until slightly crisp ~- about 30 seconds. (Note from Lyn -- when I make this, I use scissors to cut the tortillas into very very thin strips -- then I usually eat most of them as I am frying them <g>). Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with flour tortillas and refried beans. Posted to FOODWINE Digest 16 November 96 Date: Sun, 17 Nov 1996 06:03:35 -0600 From: Lyn Belisle <belisle@TENET.EDU>
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