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Mayan Egg Tortillas

Mexican.Chef's picture
Ingredients
  Flour tortillas 8
  Hulled pumpkin seeds 1⁄2 Pound, unsalted
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled
  Canned diced green chiles 3 Tablespoon
  Pepper 1 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Salt To Taste
  Eggs 10
  Water 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Chopped green onions 1⁄3 Cup (5.33 tbs)
Directions

Meanwhile, place half the pumpkin seeds in a blender or food processor.
Whirl until coarsely chopped.
Add broth, lemon juice, garlic, chiles, and pepper; whirl until well blended.
Add cream and season to taste with salt; whirl briefly to mix.
With a knife, coarsely chop remaining pumpkin seeds and stir into cream mixture; set aside.
Beat eggs with water.
In a 10- to 12-inch frying pan, melt butter over medium-low heat.
Pour in egg mixture and scramble until barely set and still moist on top.
Dividing equally, spoon eggs down center of each tortilla, top with 2 tablespoons of the cream sauce, and roll to enclose.
Arrange, seam sides down, in a 9- by 13-inch baking pan.
Spoon remaining sauce over top.
Broil 4 to 6 inches below heat until sauce is lightly browned and mixture is heated through (4 to 6 minutes).
Sprinkle with green onions.

Recipe Summary

Cuisine: 
Mexican
Method: 
Blending
Ingredient: 
Egg

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