Post by April B. on Feb 28, 2003 10:47:27 GMT -6
Huevos Mexicanos
10 corn tortillas, cut into wedges
4 tablespoons butter, divided
14 eggs, beaten
1 cup tomato-based salsa
1 cup sour cream
2 cups shredded cheddar cheese
Heat oven to 250
In large skillet, cook tortilla wedges in 2 tablespoons butter until softened and lightly crisp; set aside.
Melt remaining 2 tablespoons butter in skillet and lightly scramble eggs.
Eggs should be moist, not dry.
In a greased 13 x 9 x 2-inch baking pan, layer tortilla wedges, eggs, salsa, sour cream and cheese.
Bake for 1 hour at 250.
Makes 12 servings.
10 corn tortillas, cut into wedges
4 tablespoons butter, divided
14 eggs, beaten
1 cup tomato-based salsa
1 cup sour cream
2 cups shredded cheddar cheese
Heat oven to 250
In large skillet, cook tortilla wedges in 2 tablespoons butter until softened and lightly crisp; set aside.
Melt remaining 2 tablespoons butter in skillet and lightly scramble eggs.
Eggs should be moist, not dry.
In a greased 13 x 9 x 2-inch baking pan, layer tortilla wedges, eggs, salsa, sour cream and cheese.
Bake for 1 hour at 250.
Makes 12 servings.
