Mexican Omelet Roll-Ups with Avocado Sauce
Makes 8 servings
8 eggs
2 tablespoons milk
1 tablespoon margarine or butter
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 large tomato, seeded and chopped
1/4 cup chopped fresh cilantro
8 (7-inch) corn tortillas
1-1/2 cups salsa
2 medium avocados, chopped
1/4 cup sour cream
2 tablespoons diced green chilies
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Preheat oven to 350°F. Spray 13×9-inch baking dish with nonstick cooking spray.
Whisk eggs and milk in medium bowl until blended. Melt margarine in large skillet over medium heat; add egg mixture to skillet. Cook and stir 5 minutes or until eggs are set, but still soft. Remove from heat. Stir in cheese, tomato and cilantro.
Spoon about 1/3 cup egg mixture evenly down center of each tortilla. Roll up tortillas and place seam side down in prepared dish. Pour salsa evenly over tortillas. Cover tightly with foil and bake 20 minutes or until heated through.
Meanwhile, process avocados, sour cream, chilies, lemon juice, hot pepper sauce and salt in food processor or blender until smooth. Serve tortillas with avocado sauce.
Makes 8 servings
8 eggs
2 tablespoons milk
1 tablespoon margarine or butter
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 large tomato, seeded and chopped
1/4 cup chopped fresh cilantro
8 (7-inch) corn tortillas
1-1/2 cups salsa
2 medium avocados, chopped
1/4 cup sour cream
2 tablespoons diced green chilies
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Preheat oven to 350°F. Spray 13×9-inch baking dish with nonstick cooking spray.
Whisk eggs and milk in medium bowl until blended. Melt margarine in large skillet over medium heat; add egg mixture to skillet. Cook and stir 5 minutes or until eggs are set, but still soft. Remove from heat. Stir in cheese, tomato and cilantro.
Spoon about 1/3 cup egg mixture evenly down center of each tortilla. Roll up tortillas and place seam side down in prepared dish. Pour salsa evenly over tortillas. Cover tightly with foil and bake 20 minutes or until heated through.
Meanwhile, process avocados, sour cream, chilies, lemon juice, hot pepper sauce and salt in food processor or blender until smooth. Serve tortillas with avocado sauce.
