Wrapped Mexican Eggs
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cloves
Garlic (halved)1.5 cups
Onion (chopped)1 cup
Cilantro (chopped fresh)1 cup
Water1 tsp
Salt1 tbsp
Olive Oil1.5 cups
Shredded Monterey Jack Cheese1 cup
Sour CreamDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt
3
In a saucepan, bring the salsa to a simmer
4
Simmer for 5 minutes
5
Transfer the salsa into a bowl and set the bowl aside
6
Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more
7
In a large skillet, heat the oil over medium heat
8
Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes
9
Add the eggs, and turn the heat to low
10
Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set
11
Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently
12
Lay a flour tortilla on a work surface
13
Spread about 2/3 cup of the egg filling down the middle of the tortilla
14
Drop 1 tablespoon of the sour cream on top of the eggs
15
Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely
16
Continue this process with the remaining filling and the tortillas
17
Place the filled tortillas close together in a 10x16 inch casserole dish
18
At this point you can cover the dish and chill it for up to 24 hours
19
Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese
20
Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled)
21
Serve hot