Yield: 2 Servings
|½ x||Andouille link; chopped|
|¼ x||Inch slice white onion; chopped|
|¼ x||Inch slice red bell pepper; chopped|
|1 x||Clove garlic; minced|
|Milk; 1/2 egg shell full x 2|
|S&P; to taste|
|1 dash||Tabasco or other hot sauce; to taste|
|½ cup||Cheddar & Jack cheese|
|2 larges||Flour tortillas|
Saute' andouille with onion, red bell pepper and garlic for 5 minutes.
Break eggs into a jar. Fill one half of an egg shell with milk twice; add to eggs. Add tabasco, s&p. Cover and shake (the eggs, that is).
Add butter to andouille and vegies. Add eggs, and scramble. Turn off heat, add cheese and stir to blend.
Heat tortillas (nuke for 30 seconds). Spoon egg mixture into tortillas, roll up and enjoy.
Notes: Woke up hungry one sunday morn with a hankerin' for breakfast tacos. Looked for the chorizo, but all that turned up was andouille.
Oh, well ;)
Recipe by Kurt Faria 09/22/96.