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Easy Mayan Egg Tortillas Recipe
|Shelled unsalted pumpkin seeds||8 Ounce (Untreated, About 1.5 Cups)|
|Chicken broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Seeded chopped canned california green chiles||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3660 Calories from Fat 1996
% Daily Value*
Total Fat 226 g347.3%
Saturated Fat 98.5 g492.3%
Trans Fat 0 g
Cholesterol 2510.7 mg
Sodium 4347.3 mg181.1%
Total Carbohydrates 275 g91.6%
Dietary Fiber 9.6 g38.5%
Sugars 26.5 g
Protein 126 g252.9%
Vitamin A 118.8% Vitamin C 112.3%
Calcium 59.7% Iron 137.6%
*Based on a 2000 Calorie diet
Add chicken broth, lemon juice, garlic, chiles, salt, and pepper.
Whirl until ingredients are well mixed.
Add cream and whirl briefly, just to blend.
Coarsely chop with a knife remaining pumpkin seeds and stir into cream mixture; set aside.
Follow directions for reheating tortillas Beat eggs and water together until well combined.
Melt butter in wide frying pan over medium-low heat; pour in eggs and cook slowly, lifting cooked portion from pan with a wide spatula so uncooked eggs can flow underneath.
Cook just until eggs are barely set and still moist on top.
Remove pan from heat.
Spoon 1/8 of scrambled eggs down center of each tortilla; top each with about 2 tablespoons of sauce, roll to enclose filling, and arrange with seam side down in a 9 by 13-inch baking dish.
Spoon remaining sauce over top.
Place in a preheated broiler 4 to 6 inches below heat and cook until sauce is lightly browned and mixture is heated through (4 to 6 minutes).