Wrapped Mexican Eggs Food

MEXICAN EGG SCRAMBLE

Steps:

• If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
• Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
• Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

MEXICAN EGGS

Steps:

• In a 10-inch frying pan, cook bacon until crisp.
• Remove from pan with slotted spoon and drain.
• Add onion and garlic to bacon drippings in the pan.
• Cook until onion is soft.
• Stir in tomatoes, chilies, salt, and oregano.
• Bring to a boil, stirring constantly.
• Continue boiling until sauce thickens, about 15 minutes.
• Reduce heat to low.
• Crack eggs and slowly slip into sauce, one at a time.
• Sprinkle cheese and bacon over the top.
• Cover and simmer until eggs are set, about 5 to 7 minutes.
• Sprinkle with the cilantro.
• Serve with guacamole and warmed tortillas on the side of the plate, if desired.
• Note: The sauce can be prepared a day in advance.
• Reheat and slip the eggs in just before serving.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat half the oil and saute the tortilla strips.
• Drain.
• Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds.
• Put tortilla strips back into the skillet.
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.

WRAPPED WESTERN-STYLE EGGS

Steps:

• Cook egg product in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until egg product is almost set, stirring occasionally.
• Stir in salsa; cook until egg product mixture is set, stirring occasionally.
• Spoon onto tortillas; fold in half.

MEXICAN EGG ROLLS

Steps:

• Chop the chicken into small dices.
• Mix all ingredients together.
• Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
• Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
• Make sure the flap is sealed to keep the filling inside.
• Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
• Cut diagonally and serve with guacamole and sour cream.