Recipes

[CeeMaree]

Serves 8. Heat oven to 350F. 2 T. butter, divided; 1C. Sliced green pepper; 1 C. sliced red bell pepper; 1C. sliced fresh mushrooms; 1/4 C. chopped red onion; 6 eggs slightly beaten; 1/2 C. milk; 8 (6") soft taco-size flour tortillas; 1 can chili - no beans; 1 1/2 C. finely shredded Monterey Jack and/or cheddar cheese. In large skillet, in 1 tablespoon butter, cook peppers, mushrooms, and onions until tender. Meanwhile, in bowl, whisk together eggs and milk. In remaining butter, cook eggs until soft-set. Add vegetables and stir to combine. Spoon egg mixture down the center of each tortilla. Roll up. Place tortillas seam-side down in a 9 x 13" baking dish. Cover tortillas with chili and sprinkle with cheese. Bake for 20-25 minutes or until hot and bubbly. Serve with salsa, sour cream, guacamole, and green onions.