Tex-mex brunch - brunch burritos - sl 4/91

6 servings

Ingredients

Quantity Ingredient
1 each Green pepper; chopped
⅔ cup Chopped onion
2 tablespoons Butter or margarine; melted
8 eaches Eggs; beaten
1 cup (4 oz) Monterey Jack or Cheddar cheese
16 ounces Jar picante sauce
6 eaches 8-inch flour tortillas
Sour Cream (optional)

Directions

Saute green pepper and onion in butter in a large non-stick skillet until tender. Combine eggs and cheese; add to skillet. Cook over low heat, stirring gently, until eggs are set.

Heat picante sauce in a small skillet until warm. Dip each tortilla in picante sauce. Spoon about ½ cup egg mixture into center of each tortilla. Roll tortilla up, and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Top with remaining picante sauce. Cover and bake at 350 degrees for 10 minutes or until hot.

Serve with sour cream, if desired. For SL suggested Tex-Mex Brunch menu, see recipe for "Huevos Rancheros" in this database.

Recipe from Mary Jane Wilson in April, 1991"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-18-95

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