Tex-mex Brunch - Brunch Burritos - Sl 4/91 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Green pepper, chopped
-Cheddar cheese,
2/3 cup: Chopped onion,
16 ounce: Jar picante sauce,
2 tbsp: Butter or margarine, melted
6 each: 8-inch flour tortillas,
8 each: Eggs, beaten
Sour Cream, optional
1 cup: , (4 oz) Monterey Jack or
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 1/2 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
Source from luhu.jp
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 1/2 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
Source from luhu.jp