Ingredients
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2 tablespoons salad oil
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1 medium onion, chopped
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1 green pepper, seeded and chopped
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3 (8 ounce) cans tomato sauce
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2 teaspoons chili powder
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8 eggs
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1/4 cup half-and-half or 1/4 cup milk
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2 tablespoons chopped canned california green chilies
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salt and pepper
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2 tablespoons butter or 2 tablespoons margarine
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6 corn tortillas
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1 cup shredded cheddar cheese (about 4 ounces)
Instructions
- Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
- Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
- In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
- Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
- Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
- Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).