Tex-mex brunch - brunch burritos - sl 4/91
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Green pepper; chopped |
| ⅔ | cup | Chopped onion |
| 2 | tablespoons | Butter or margarine; melted |
| 8 | eaches | Eggs; beaten |
| 1 | cup | (4 oz) Monterey Jack or Cheddar cheese |
| 16 | ounces | Jar picante sauce |
| 6 | eaches | 8-inch flour tortillas |
| Sour Cream (optional) | ||
Directions
Saute green pepper and onion in butter in a large non-stick skillet until tender. Combine eggs and cheese; add to skillet. Cook over low heat, stirring gently, until eggs are set.
Heat picante sauce in a small skillet until warm. Dip each tortilla in picante sauce. Spoon about ½ cup egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Top with remaining picante sauce. Cover and bake at 350 degrees for 10 minutes or until hot.
Serve with sour cream, if desired. For SL suggested Tex-Mex Brunch menu, see recipe for "Huevos Rancheros" in this database.
Recipe from Mary Jane Wilson in April, 1991"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95