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Mayan Egg Tortillas

Mexican.Chef's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3660 Calories from Fat 1996

% Daily Value*

Total Fat 226 g347.3%

Saturated Fat 98.5 g492.3%

Trans Fat 0 g

Cholesterol 2510.7 mg836.9%

Sodium 3765.9 mg156.9%

Total Carbohydrates 275 g91.6%

Dietary Fiber 9.6 g38.5%

Sugars 26.5 g

Protein 126 g252.9%

Vitamin A 118.8% Vitamin C 112.3%

Calcium 59.7% Iron 137.6%

*Based on a 2000 Calorie diet

Mayan Egg Tortillas Recipe