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

Cheesy Rice & Broccoli in Egg Tortillas

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

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1070
(
Calories from Fat
680),
% Daily Value
Total Fat
76g
76%
(Saturated Fat
20g,
20%
Trans Fat
1g
1%
),
Cholesterol
375mg
375%;
Sodium
2320mg
2320%;
Total Carbohydrate
60g
60%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
10%;
Calcium
70%;
Iron
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 Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.