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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 dozen burro-sized flour tortillas 1 dozen eggs or equivalent egg substitute 8 oz package Kraft ”Mexican Style Four Cheese” 2 tablespoons butter 1 teaspoon nutmeg ˝ teaspoon Adobo spice* 2 cups light cream sauce (can also use 1 pkg country gravy mix prepared per instructions on package) 1 package frozen chopped spinach, cooked per directions and drained well ˝ cup diced sweet red pepper cilantro leaves * If Adobo not available, can make using equal parts of salt, pepper, oregano and garlic. Instructions: 1. Scramble eggs with butter until set. 2. Spread some cheese on entire surface of a tortilla. Put 2 heaping tablespoons of scrambled egg mixture on tortilla, sprinkle lightly with Adobo, and roll up tightly. Place seam-side down in a buttered pan. 3. Continue until all egg mixture is used. 4. Make cream sauce and fold in spinach and nutmeg. Spoon over enchiladas and top with remaining cheese. 5. Bake covered at 350o for approximately ˝ hour until bubbly. 6. Uncover and put under a low broiler for a few minutes to melt cheese. 7. Garnish with chopped sweet red pepper and cilantro. |
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