Easy Mayan Egg Tortillas
|Shelled unsalted pumpkin seeds||8 Ounce (Untreated, About 1.5 Cups)|
|Chicken broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Seeded chopped canned california green chiles||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
Whirl about half the pumpkin seeds in a blender container until coarsely chopped.
Add chicken broth, lemon juice, garlic, chiles, salt, and pepper.
Whirl until ingredients are well mixed.
Add cream and whirl briefly, just to blend.
Coarsely chop with a knife remaining pumpkin seeds and stir into cream mixture; set aside.
Follow directions for reheating tortillas Beat eggs and water together until well combined.
Melt butter in wide frying pan over medium-low heat; pour in eggs and cook slowly, lifting cooked portion from pan with a wide spatula so uncooked eggs can flow underneath.
Cook just until eggs are barely set and still moist on top.
Remove pan from heat.
Spoon 1/8 of scrambled eggs down center of each tortilla; top each with about 2 tablespoons of sauce, roll to enclose filling, and arrange with seam side down in a 9 by 13-inch baking dish.
Spoon remaining sauce over top.
Place in a preheated broiler 4 to 6 inches below heat and cook until sauce is lightly browned and mixture is heated through (4 to 6 minutes).