Mexican Roll Ups With Avocado Sauce
|Shredded monterey jack cheese||6 Ounce|
|Tomato||1 Large, seeded and chopped|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Corn tortillas/Flour tortillas||8 (6 Inch)|
|Salsa||1 1⁄2 Cup (24 tbs)|
|Avocados||2 Medium, chopped|
|Reduced calorie sour cream||1⁄4 Cup (4 tbs)|
|Green chilies||2 Tablespoon, diced|
|Lemon juice||1 Tablespoon|
|Hot pepper sauce||1 Teaspoon|
Preheat oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
Whisk eggs and milk in medium bowl until blended.
Melt margarine in large skillet over medium heat; add egg mixture to skillet.
Cook and stir 5 minutes or until eggs are set, but still soft.
Remove from heat.
Stir in cheese, tomato and cilantro.
Spoon about 1/3 cup egg mixture evenly down center of each tortilla.
Roll up tortillas and place seam side down in prepared dish.
Pour salsa evenly over tortillas.
Cover tightly with foil and bake 20 minutes or until heated through.
Meanwhile, process avocados, sour cream, chilies, lemon juice, hot pepper sauce and salt in food processor or blender until smooth.
Serve roll-ups with avocado sauce.