Ingredients for Scrambled Egg Tortillas
- 1 medium onion, chopped
- 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1 cup milk
- Half And Half Cream
- 4 ounces canned chopped green chilies, drained
- Salt and pepper to taste
- White Pepper
- 8 large eggs, lightly beaten
- 2 ripe avocados, mashed
- Flour Tortillas
- Monterey Jack Cheese
- Salsa, for serving
- Cooked Ham
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How to Make Scrambled Egg Tortillas
- In a large skillet, sauté 1 medium chopped onion in 2 tablespoons of margarine over medium heat until softened (about 5 minutes).
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, until lightly browned.
- Gradually whisk in 1 cup of milk and 1/2 cup of heavy cream. Cook over medium heat, stirring constantly, until the sauce has thickened (about 5-7 minutes).
- Stir in 4 ounces of drained canned chopped green chilies and season with salt and pepper to taste.
- Remove the sauce from the heat and set aside.
- In a separate skillet, scramble 8 lightly beaten eggs with 1/2 cup of diced cooked ham until cooked through.
- Remove from heat and set aside.
- In a small bowl, mash 2 ripe avocados and sprinkle with a dash of salt.
- Lay out 8 tortillas on a clean surface. Spoon 2 tablespoons of the sauce, 1/8 of the scrambled eggs, and 1/8 of the mashed avocado onto each tortilla.
- Roll up the tortillas tightly and place them seam-side down in a greased 9x13 inch baking dish.
- Pour the remaining sauce evenly over the rolled tortillas.
- Bake covered at 325°F (160°C) for 25 minutes, or until the tortillas are heated through and bubbly.
- Remove from the oven, sprinkle with 1/2 cup of shredded cheddar cheese (or your preferred cheese), and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Serve immediately, topped with a dollop of salsa.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
15g
Fat
84g
Carbs
15g
