Mexican max

1 Servings

Ingredients

Quantity Ingredient
6 smalls Flour tortillas
2 tablespoons Butter or margarine
½ cup Thinly sliced onion
½ cup Thinly sliced green pepper
½ cup Sliced mushrooms
1 teaspoon Salt
3 Eggs
1½ tablespoon Sugar
3 tablespoons Flour
½ teaspoon Baking powder
½ cup Milk
⅛ teaspoon SAFFRON
½ cup Shredded sharp cheddar cheese
½ cup Shredded jack cheese
½ small Avacado, peeled and thinly sliced
1 Tomato, thinly sliced
4 ounces Sharp cheddar cheese, sliced

Directions

Line a well-greased 8" iron skillet or round baking dish with tortillas, leaving 2" extending over the top. Heat butter in saucepan. Saute onion, green pepper and mushrooms until tender.

Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes.

Beat in flour and baking powder alternately with milk. Fold in SAFFRON, cheddar and jack cheeses. Pour over sauteed mixture into tortillas, add cheese batter. Arrange sliced avacado and tomato on top. Fold over tortillas, add cheese batter. Arrange sliced avacado and tomato on top. Fold over tortillas and hold down with wood picks.

Place the sliced cheese over the opening in the center. Bake at a 350 degrees 40 to 45 minutes. Cut into 6 wedges and serve immediately.

Makes 6 servings. candydavis@... (CandyDavis) on rec.food.cooking

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