Mexican max
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Flour tortillas |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Thinly sliced onion |
| ½ | cup | Thinly sliced green pepper |
| ½ | cup | Sliced mushrooms |
| 1 | teaspoon | Salt |
| 3 | Eggs | |
| 1½ | tablespoon | Sugar |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Baking powder |
| ½ | cup | Milk |
| ⅛ | teaspoon | SAFFRON |
| ½ | cup | Shredded sharp cheddar cheese |
| ½ | cup | Shredded jack cheese |
| ½ | small | Avacado, peeled and thinly sliced |
| 1 | Tomato, thinly sliced | |
| 4 | ounces | Sharp cheddar cheese, sliced |
Directions
Line a well-greased 8" iron skillet or round baking dish with tortillas, leaving 2" extending over the top. Heat butter in saucepan. Saute onion, green pepper and mushrooms until tender.
Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes.
Beat in flour and baking powder alternately with milk. Fold in SAFFRON, cheddar and jack cheeses. Pour over sauteed mixture into tortillas, add cheese batter. Arrange sliced avacado and tomato on top. Fold over tortillas, add cheese batter. Arrange sliced avacado and tomato on top. Fold over tortillas and hold down with wood picks.
Place the sliced cheese over the opening in the center. Bake at a 350 degrees 40 to 45 minutes. Cut into 6 wedges and serve immediately.
Makes 6 servings. candydavis@... (CandyDavis) on rec.food.cooking