Mexican eggs - butter busters ^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Corn tortillas, cut in 2\" strips |
| 3 | eaches | Tb fatfree chicken broth |
| ½ | cup | Diced onion |
| 1 | can | (14 1/2oz) Del Monte Original Stewed Tomatoes |
| 1 | cup | Shredded white turkey meat, cokked and skinned |
| ½ | cup | Green pepper strips |
| 1½ | cup | Egg Beaters, beaten |
| 1 | cup | Nonfat mozzarella or Jack cheese, grated |
Directions
In a large skilet, cook the tortilas in the chicken broth until golden. Remove and set aside. Add onion and cook until tender. Drain tomatoes and reserve liquid. Add the liquid to the skillet; cover and heat on high 3 minutes, stirring occasionally. Stir in tomatoes, turkey and pepper; heat through. Reduce heat to low; add tortillas and Egg Beaters. Cover and cook 4-6 minutes or until Egg beaters are set. Sprinkle with cheese; cover and heat one more minute or until cheese is melted. Serve immediately. Per serving: 122 cal., 1.2g ft (8%), 8mg chol., 2g fiber, 13g pro., 15g carb., 579mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95
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