Mayan Egg Tortillas
|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|
|Whipping cream||1 Cup (16 tbs)|
|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.