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Ingredients
2 tsp olive or vegetable oil, divided
2 flour tortillas (6-inch diameter each)
3 eggs
1 tbsp sour cream
4 drops hot sauce
Dash each salt and pepper
¼ cup each diced red bell pepper and scallions (green onions)
1 tbsp seeded and minced jalapeno pepper
½ medium tomato, diced
1 ounce Monterey Jack cheese, shredded
Method
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Preheat oven to 350oF. Using a pastry brush, brush half of the oil over
both sides of each tortilla.
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On non stick baking sheet arrange
tortillas in a single layer and bake until warm, about 1 minute.
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Into each of two 10-ounce custard cups carefully fit 1 tortilla; return
to oven and bake until crisp, 3 to 4 minutes longer.
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Using a fork, in small mixing bowl combine eggs, sour cream, hot sauce,
salt and pepper and beat until combined.
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In 9-inch skillet heat
remaining tsp oil; add bell pepper, scallions and jalapeno pepper and
cook over high heat, stirring frequently, until tender-crisp, about 30
seconds.
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Pour egg mixture over vegetables in skillet and cook, stirring
frequently, just until eggs are set, about minutes.
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Stir in tomato and
cook until heated through, 30 seconds to 1 minute.
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Divide egg mixture
into each tortilla-lined custard cup and sprinkle each portion with
half of the cheese.
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MAKES 2 SERVINGS.
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