Dilly brunch pockets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn tortillas | |
| 1 | Large tomato, seeded and | |
| Chopped | ||
| ¼ | cup | Plus 2T sliced green onion |
| 1 | teaspoon | Chopped fresh dill OR |
| ¼ | teaspoon | Dried dill |
| 1 | tablespoon | Margarine |
| 6 | Eggs, slightly beaten | |
| Salt and pepper to taste | ||
| 1 | Pkg. Canadian Bacon (5 to 6 | |
| Ounces) or 12 thin slices | ||
| Folded in half | ||
| 1 | cup | Shredded Cheddar cheese |
Directions
To warm and fold corn tortillas, briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook) and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.
In 10 inch nonstick skillet, briefly saute tomato and ¼ cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat.
To fill each tortilla, place one slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x8x2 inch baking dish (lightly brushed with margarine or spaayed with nonstick cooking spray). Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350 degrees for 15 to 20 minutes or until just heated through.