Eggsadilla

INGREDIENTS:4 cups chopped onions
48 large eggs (or 5 lbs., 4 oz. frozen or liquid whole egg product)
1 ½ cups water
2 tsp. onion powder
2 tsp. salt
½ tsp. pepper
24 8- to 9-inch flour tortillas
6 cups lowfat Monterey Jack cheese, shredded
1 ½ cups diced red or green bell peppers (diced canned chiles may be substituted)
½ cup diced canned jalapeños
as d

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish