We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cheesy Rice & Broccoli in Egg Tortillas

(3)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 2 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Go vegetarian in a meal for two wrapped in a specially prepared tortilla.

Bake-Off® Contest 42, 2006
Loanne Chiu
Fort Worth, Texas

Ingredients

1
box (10 oz) Green Giant™ frozen cheesy rice & broccoli
1
cup shredded Mexican 4-cheese blend (4 oz)
1/2
cup ranch-flavored sliced almonds
2
tablespoons finely chopped fresh cilantro
1
teaspoon chili powder
1/2
teaspoon dried Mexican oregano leaves
1/4
to 3/4 teaspoon salt
3
eggs
4
tablespoons vegetable oil
4
Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)
Fresh cilantro sprigs, if desired
Pickled jalapeño-flavored cucumbers, sliced, if desired
Chunky-style salsa, if desired

Steps

  • 1 Cook rice and broccoli as directed on box. In medium bowl, mix rice and broccoli, the cheese, almonds, chopped cilantro, 1/2 teaspoon of the chili powder, 1/4 teaspoon of the oregano and 1/4 teaspoon of the salt.
  • 2 In pie plate or shallow bowl, beat eggs, remaining chili powder, oregano and remaining salt if desired with fork until well blended.
  • 3 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Dip 1 tortilla into egg mixture, letting egg mixture soak into tortilla; place in hot skillet. Cook until bottom of tortilla is browned, spooning 2 tablespoons egg mixture over tortilla (some egg mixture may run off).
  • 4 Turn tortilla; place about 1/2 cup rice mixture down center of tortilla. Fold sides of tortilla over rice mixture; press with pancake turner. Turn filled tortilla and press again. Cook 1 to 2 minutes longer or until tortilla is browned and filling is thoroughly heated. Place filled tortilla on plate; cover to keep warm. Repeat making 3 more filled tortillas. Cut each filled tortilla diagonally in half. Garnish with cilantro sprigs; serve with cucumbers and salsa or if desired, serve with green salad.
  • 1 Cook rice and broccoli as directed on box. In medium bowl, mix rice and broccoli, the cheese, almonds, chopped cilantro, 1/2 teaspoon of the chili powder, 1/4 teaspoon of the oregano and 1/4 teaspoon of the salt.
  • 2 In pie plate or shallow bowl, beat eggs, remaining chili powder, oregano and remaining salt if desired with fork until well blended.
  • 3 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Dip 1 tortilla into egg mixture, letting egg mixture soak into tortilla; place in hot skillet. Cook until bottom of tortilla is browned, spooning 2 tablespoons egg mixture over tortilla (some egg mixture may run off).
  • 4 Turn tortilla; place about 1/2 cup rice mixture down center of tortilla. Fold sides of tortilla over rice mixture; press with pancake turner. Turn filled tortilla and press again. Cook 1 to 2 minutes longer or until tortilla is browned and filling is thoroughly heated. Place filled tortilla on plate; cover to keep warm. Repeat making 3 more filled tortillas. Cut each filled tortilla diagonally in half. Garnish with cilantro sprigs; serve with cucumbers and salsa or if desired, serve with green salad.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1070
Calories from Fat
680
% Daily Value
Total Fat
76g
117%
Saturated Fat
20g
101%
Trans Fat
1g
1%
Cholesterol
375mg
125%
Sodium
2320mg
97%
Total Carbohydrate
60g
20%
Dietary Fiber
5g
22%
Sugars
7g
7%
Protein
36g
36%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
70%
70%
Iron
35%
35%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved