| 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>
A Message from our Provider:
“Don’t put a question mark where God puts a period.”