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Prep 30min
Total30min
Ingredients10
Servings2
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Ingredients
2
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
4
eggs
1/8
teaspoon salt
2
teaspoons margarine or butter
1/4
cup chopped green onions
1
medium tomato, peeled if desired, seeded and chopped
2
tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
2
oz. (1/2 cup) shredded Monterey Jack cheese
2
tablespoons salsa
2
tablespoons sour cream
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Steps
1
Heat oven to 350°F. Heat tortillas as directed on package.
2
Meanwhile, in medium bowl, beat eggs and salt. Melt margarine in medium skillet over medium heat. Add egg mixture; cook until eggs are almost set, stirring occasionally. Remove skillet from heat.
3
Place warm tortillas on large ungreased cookie sheet. Top each tortilla with eggs, onions, tomato, green chiles and cheese.
4
Bake at 350°F. for 5 to 10 minutes or until very warm and cheese is melted. Top each with salsa and sour cream.
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This recipe doubles easily when you want to make 4 servings.
Assemble the tortillas, cover them loosely and let them stand for up to 45 minutes. Bake them just before serving.
Complement the zesty flavor of these Southwestern-style eggs with corn muffins and a refreshing fruity combination such as overnight Frosty Fruit.
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Nutrition Facts
Serving Size:1 Serving
Calories
460
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
12g
60%
Cholesterol
455mg
152%
Sodium
770mg
32%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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