1 (6 inch) tortilla
1/2 of 10 oz. tomatoes and
green chili peppers
2 Tbsp. shredded Monterey Jack
cheese (1/2 oz.)
Brush tortilla lightly with water to make it more
pliable. Press tortilla into a small individual casserole.
Bake in a 350 degrees oven for 15 to 20 minutes or until tortillas are
crisp. Meanwhile in a small skillet bring tomatoes and green
chilies to boiling; reduce heat. Carefully break the eggs
into the skillet. Cover and cook the eggs over low heat about
5 minutes or to desired doneness. Carefully slide the egg and
tomato mixture into the warm tortilla. Sprinkle with cheese.
Return to oven until cheese melts. Makes 1 serving.
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